Ingredients with Measurements:
- 500g fish fillet (mackerel or any white fish)
- 1 cup coconut milk
- 2 eggs
- 2 tbsp cornstarch
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp lime juice
- Banana leaves for wrapping
- Sambal Belacan (recipe below)
Sambal Belacan Ingredients:
- 10 red chili peppers
- 5 shallots
- 3 cloves garlic
- 1 tsp belacan (shrimp paste)
- 1 tbsp lime juice
- Salt to taste
Special equipment needed:
- Blender or food processor
- Steamer
Step-by-step instructions:
1. Cut the fish fillet into small pieces and put them in a blender or food processor. Add coconut milk, eggs, cornstarch, sugar, salt, turmeric, coriander, cumin, chili powder, and lime juice. Blend until smooth.
2. Cut the banana leaves into 10x10 inch squares. Place a spoonful of the fish mixture in the center of each banana leaf square. Fold the banana leaf over the mixture to form a packet. Secure the packet with toothpicks.
3. Steam the otak-otak packets for 15-20 minutes or until cooked through.
4. While the otak-otak is steaming, make the sambal belacan. In a blender or food processor, blend the chili peppers, shallots, garlic, and belacan until smooth. Add lime juice and salt to taste.
5. Serve the otak-otak hot with sambal belacan on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Steaming temperature: 100°C
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 20g
- Protein: 25g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 5g
- Sodium: 600mg
Substitutions for ingredients:
- Any white fish can be used instead of mackerel.
- Banana leaves can be substituted with parchment paper.
Variations:
- Add chopped herbs such as lemongrass or kaffir lime leaves to the fish mixture for extra flavor.
- Use different types of chili peppers to adjust the level of spiciness.
Tips and tricks:
- Soak the banana leaves in warm water for a few minutes before using to make them more pliable.
- Use a steamer basket or bamboo steamer to steam the otak-otak packets.
- Serve with steamed rice for a complete meal.
Storage instructions:
- Store leftover otak-otak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the otak-otak packets for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the otak-otak on a platter lined with banana leaves for a traditional look.
- Garnish with chopped cilantro or scallions for added color and flavor.
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Steamed rice
- Grilled vegetables
Suggested side dishes:
- Cucumber salad
- Pickled vegetables
Troubleshooting advice:
- If the otak-otak mixture is too thick, add more coconut milk or water to thin it out.
- If the banana leaves are tearing, use toothpicks to secure them in place.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Use clean utensils and equipment when handling raw fish.
Food history:
- Otak-otak is a traditional Southeast Asian dish that originated in Indonesia and Malaysia.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the otak-otak with sambal belacan on the side for dipping.
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Region: Malaysian