AppetizerSnack

Malaysian Otak-Otak

Name: Malaysian Otak-Otak
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portioner
Cuisine: malaysian
Ingredients: 300 g mackerel fillet skinless, boneless, minced; 3 stk. shallot roughly chopped; 3 stk. red chili deseeded, roughly chopped; 2 fed garlic clove peeled; 10 g ginger peeled, roughly chopped; 15 g lemongrass white part only, sliced; 0,5 tsk. turmeric powder; 5 g galangal peeled, roughly chopped; 0,5 tsk. shrimp paste; 60 ml coconut milk thick; 1 spsk. tapioca flour; 0,5 tsk. salt; 0,5 tsk. sugar; 4 stk. banana leaf cut into 15x15cm squares

This traditional Malaysian grilled fish cake features a fragrant blend of spices, herbs, and coconut milk mixed with fish. It's steamed or grilled in banana leaf parcels, offering a delightful aroma and spicy, savory flavor. Perfect as an appetizer or snack.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 249 kcal

Allergenoplysninger: kan indeholde krebsdyr og fisk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

300 gmackerel fillet, skinless, boneless, minced
60 mlcoconut milk, thick
1 spsk.tapioca flour
0,5 tsk.salt
0,5 tsk.sugar
4 stk.banana leaf, cut into 15x15cm squares

spice paste

3 stk.shallot, roughly chopped
3 stk.red chili, deseeded, roughly chopped
2 fedgarlic clove, peeled
10 gginger, peeled, roughly chopped
15 glemongrass, white part only, sliced
0,5 tsk.turmeric powder
5 ggalangal, peeled, roughly chopped
0,5 tsk.shrimp paste

Udstyr

food processor · grill · steamer · mixing bowl

Fremgangsmåde

Trin for trin

1
Prepare the spice paste by blending the shallots, red chilies, garlic cloves, ginger, lemongrass, turmeric powder, galangal, and shrimp paste in a food processor until smooth. Add a splash of water if needed to help it blend.
Ca. 5 min.
2
In a mixing bowl, combine the minced mackerel fillet with the prepared spice paste, coconut milk, tapioca flour, salt, and sugar.
Ca. 3 min.
3
Mix thoroughly until all ingredients are well combined and form a thick paste. Set aside to marinate for at least 15 minutes.
Ca. 15 min.
Kokkens note: Marinating allows the flavors to meld together.
4
Briefly wilt the banana leaf pieces over a low flame or by dipping them in hot water; this makes them pliable and easier to fold without tearing.
Ca. 2 min.
5
Place a spoonful of the fish mixture onto the center of each banana leaf square.
Ca. 3 min.
6
Fold the banana leaf into a neat parcel, securing the ends with toothpicks.
Ca. 5 min.
7
Preheat a grill or prepare a steamer. If grilling, cook the parcels over medium heat for about 5-7 minutes per side, until the fish is cooked through and the banana leaves are slightly charred.
Ca. 15 min.
Kokkens note: If steaming, steam for 10-12 minutes until firm.
8
Serve the Otak-Otak hot, directly from the banana leaf parcels.

Pr. portion

Næringsindhold

64%Score

Kalorier: 248,6kcal
Protein: 11,8g
Kulhydrat: 15,4g
Fedt: 16,3g
Kostfibre: 1,5g
Sukker: 2,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover Otak-Otak in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in a microwave or by grilling/steaming until warmed through.