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 porties
Cuisine: malaysian, southeast_asian
Ingredients: 250 g white fish fillet skinless, boneless, cut into chunks; 2 st shallot peeled and roughly chopped; 3 teentje garlic clove peeled; 2 st red chili deseeded and roughly chopped; 30 g lemongrass white part only, thinly sliced; 10 g galangal peeled and sliced; 0,5 tl turmeric powder; 80 ml coconut milk full-fat; 2 el tapioca starch; 1 tl palm sugar grated or finely chopped; 0,5 tl salt; 4 st banana leaf about 20x20 cm, softened; 1 el 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.

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 203 kcal

Allergeneninformatie: kan vis bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

250 gwhite fish fillet, skinless, boneless, cut into chunks
80 mlcoconut milk, full-fat
2 eltapioca starch
1 tlpalm sugar, grated or finely chopped
0,5 tlsalt
4 stbanana leaf, about 20x20 cm, softened

spice paste

2 stshallot, peeled and roughly chopped
3 teentjegarlic clove, peeled
2 stred chili, deseeded and roughly chopped
30 glemongrass, white part only, thinly sliced
10 ggalangal, peeled and sliced
0,5 tlturmeric powder

for grilling

1 elvegetable oil

Keukengerei

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

De bereidingswijze

Stap voor stap

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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 1 min
4
Mix all ingredients thoroughly by hand until a smooth, sticky paste forms.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 4 min
Tip van de kok: 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.
Ongeveer 4 min
Tip van de kok: 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).
Ongeveer 5 min
Tip van de kok: If using an oven, you can bake them on a baking sheet.
8
Brush the banana leaf parcels lightly with vegetable oil if grilling.
Ongeveer 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.
Ongeveer 15 min
Tip van de kok: The charring of the banana leaf adds a wonderful smoky aroma.
10
Serve hot, either in the banana leaf or unwrapped.
Tip van de kok: Be careful when unwrapping, as the steam will be hot.

Per portie

Voedingswaarden

72%Score

Calorieën: 202,6kcal
Eiwit: 12,7g
Koolhydraten: 19,4g
Vet: 9,7g
Vezels: 1,7g
Suiker: 3,5g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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