AppetizerSnackSide Dish

Otak-Otak (Grilled Fish Cake)

Name: Otak-Otak (Grilled Fish Cake)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portioner
Cuisine: malaysian, southeast_asian
Ingredients: 250 g white fish fillet skinless, boneless, cut into chunks; 2 stk. shallot peeled and roughly chopped; 3 fed garlic clove peeled; 2 stk. red chili deseeded and roughly chopped; 30 g lemongrass white part only, thinly sliced; 10 g galangal peeled and sliced; 0,5 tsk. turmeric powder; 80 ml coconut milk full-fat; 2 spsk. tapioca starch; 1 tsk. palm sugar grated or finely chopped; 0,5 tsk. salt; 4 stk. banana leaf about 20x20 cm, softened; 1 spsk. vegetable oil

Otak-otak is a savory grilled fish cake made from ground fish, spices, and coconut milk. It's traditionally wrapped in banana leaves, giving it a unique aroma and flavor. This recipe offers a delightful balance of spicy, savory, and slightly sweet notes, perfect as an appetizer.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 203 kcal

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

Klargøring

Ingredienser

250 gwhite fish fillet, skinless, boneless, cut into chunks
80 mlcoconut milk, full-fat
2 spsk.tapioca starch
1 tsk.palm sugar, grated or finely chopped
0,5 tsk.salt
4 stk.banana leaf, about 20x20 cm, softened

spice paste

2 stk.shallot, peeled and roughly chopped
3 fedgarlic clove, peeled
2 stk.red chili, deseeded and roughly chopped
30 glemongrass, white part only, thinly sliced
10 ggalangal, peeled and sliced
0,5 tsk.turmeric powder

for grilling

1 spsk.vegetable oil

Udstyr

grill · food processor · mixing bowl · oven · knife · cutting board

Fremgangsmåde

Trin for trin

1
Prepare the spice paste by combining shallots, garlic cloves, red chilies, lemongrass, galangal, and turmeric powder in a food processor or mortar and pestle.
Ca. 5 min.
Kokkens note: If using a mortar and pestle, pound until a fine paste is formed.
2
Add the fish fillet chunks to the food processor with the spice paste and pulse until the fish is finely minced and well combined with the paste, but not puréed.
Ca. 3 min.
Kokkens note: Ensure the fish is very cold to keep the texture firm.
3
Transfer the fish mixture to a mixing bowl, then add the coconut milk, tapioca starch, palm sugar, and salt.
Ca. 1 min.
4
Mix all ingredients thoroughly by hand until a smooth, sticky paste forms.
Ca. 5 min.
Kokkens note: The mixture should be firm enough to hold its shape.
5
Spoon a portion of the fish mixture onto the center of each softened banana leaf.
Ca. 4 min.
Kokkens note: Softening banana leaves makes them pliable and less likely to crack. You can do this by briefly passing them over a flame or soaking them in hot water.
6
Fold the banana leaf into a neat parcel, securing the ends with toothpicks.
Ca. 4 min.
Kokkens note: Aim for a rectangular shape, similar to a small packet.
7
Preheat your grill to medium heat or preheat your oven to 180°C (350°F).
Ca. 5 min.
Kokkens note: If using an oven, you can bake them on a baking sheet.
8
Brush the banana leaf parcels lightly with vegetable oil if grilling.
Ca. 1 min.
9
Grill the otak-otak parcels for 5-7 minutes on each side, or bake in the oven for 12-15 minutes, until the fish cake is cooked through and the banana leaf is slightly charred.
Ca. 15 min.
Kokkens note: The charring of the banana leaf adds a wonderful smoky aroma.
10
Serve hot, either in the banana leaf or unwrapped.
Kokkens note: Be careful when unwrapping, as the steam will be hot.

Pr. portion

Næringsindhold

72%Score

Kalorier: 202,6kcal
Protein: 12,7g
Kulhydrat: 19,4g
Fedt: 9,7g
Kostfibre: 1,7g
Sukker: 3,5g

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 in a pan over medium heat, in an oven, or microwave until warmed through.