Otak-Otak

Ingredients

Fish

• 600 gfirm white fish fillet, such as mackerel or ikan tenggiri
• 1 tspsalt

Spice paste

• 8dried red chillies, soaked
• 6shallots
• 4garlic cloves
• 1thumb galangal
• 2 stalkslemongrass, sliced thin
• 1 tspturmeric
• 1 tspshrimp paste
• 4candlenuts, if you have them

To bind

• 200 mlthick coconut milk
• 2eggs
• 3 tbsprice flour
• 1 tbspsugar
• 1 tspsalt

Aromatics

• 4kaffir lime leaves, very finely shredded
• a handful of Vietnamese mint, chopped, if wanted

To wrap

• banana leaves, cut into rectangles
• cocktail sticks, or strips of leaf

To serve

• lime wedges
• as a snack or with rice

Directions

1. Remove all skin and check carefully for bones. Preparing the fish paste is done cold. Cut the fish fillet into chunks. Chill it thoroughly, or freeze it for fifteen minutes. Cold fish blends into a smoother paste. Blend it with the salt until smooth. Stop before it warms up, since warm fish paste goes grainy.
2. Soak the dried chillies in hot water for twenty minutes. Drain them and squeeze out the water. Pound or blend them with the shallots, garlic and galangal. Add the lemongrass, turmeric, shrimp paste and candlenuts.
3. Work it into a completely smooth paste. Frying the paste is a step that must not be skipped. Heat a little oil in a pan over a medium heat. Add the spice paste and fry it for eight minutes. Let it cool completely before it meets the fish. Combining everything is done in a bowl. Put the fish paste in a large bowl. Add the cooled spice paste and mix it through.
4. Beat in the eggs one at a time. Add the coconut milk gradually while mixing. Stir in the rice flour, sugar and salt. Add the shredded lime leaves and mint. It should be a thick spoonable paste.
5. Add more rice flour if it is too loose. Add a little more coconut milk if it is stiff. Fry a teaspoon to taste it and adjust the salt and heat. Cut them into rectangles of about fifteen by twenty centimetres. Wrapping them is quick once the leaves are ready.
6. Lay a leaf rectangle shiny side up. Spoon two tablespoons of paste along the centre. Spread it into a flat strip rather than a mound. A flat parcel cooks evenly and a thick one stays raw inside.
7. Fold the two long sides over the filling, overlapping them. Lay the parcels across the hot grill. Grill them for about five minutes on each side. A ridged pan or a hot oven grill will do it without the smoke. Serve them still wrapped and let each person open their own. Squeeze lime over the paste before eating.

Technique

• Fry the spice paste until the oil separates, or the finished parcel tastes raw and harsh.
• Keep the fish cold while blending, since warm fish paste goes grainy.
• Spread the paste flat in the leaf, as a thick parcel stays raw in the middle.

Substitutions

• Any firm white fish in place of Spanish mackerel.
• Foil in place of banana leaf, accepting the loss of aroma.

Variations

• The Muar version, softer and wrapped in coconut leaf.
• The Penang version, firmer and wrapped flat.
• With prawn or squid mixed into the paste.

History

Spiced fish paste grilled in banana or coconut leaf; the Muar version is soft and orange, the Penang one firmer and wrapped flat.

Frequently asked questions

What is Otak-Otak?

Otak-Otak is a snack from Malaysia: spiced fish mousse grilled in banana leaf. Spiced fish paste grilled in banana or coconut leaf; the Muar version is soft and orange, the Penang one firmer and wrapped flat.

How long does Otak-Otak take to make?

Otak-Otak takes 1 hour of preparation and 25 min of cooking. The recipe makes 20 parcels. It is rated medium to make.

What can I substitute in Otak-Otak?

Yes, within limits. Any firm white fish in place of Spanish mackerel. Foil in place of banana leaf, accepting the loss of aroma.

What is the most important thing to get right in Otak-Otak?

Work it into a completely smooth paste. Frying the paste is a step that must not be skipped. Heat a little oil in a pan over a medium heat. Add the spice paste and fry it for eight minutes. Let it cool completely before it meets the fish. Combining everything is done in a bowl. Put the fish paste in a large bowl. Add the cooled spice paste and mix it through.