AppetizerSnack

Malaysian Otak-Otak

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 50 min
Porcje: 4
Trudność: Średni
Na porcję: 249 kcal

Informacja o alergenach: może zawierać skorupiaki i ryby. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

300 gmackerel fillet, skinless, boneless, minced
60 mlcoconut milk, thick
1 łyżkatapioca flour
0,5 łyżeczkasalt
0,5 łyżeczkasugar
4 szt.banana leaf, cut into 15x15cm squares

spice paste

3 szt.shallot, roughly chopped
3 szt.red chili, deseeded, roughly chopped
2 ząbekgarlic clove, peeled
10 gginger, peeled, roughly chopped
15 glemongrass, white part only, sliced
0,5 łyżeczkaturmeric powder
5 ggalangal, peeled, roughly chopped
0,5 łyżeczkashrimp paste

Sprzęt

food processor · grill · steamer · mixing bowl

Sposób przygotowania

Krok po kroku

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.
Około 5 min
2
In a mixing bowl, combine the minced mackerel fillet with the prepared spice paste, coconut milk, tapioca flour, salt, and sugar.
Około 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.
Około 15 min
Wskazówka kucharza: 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.
Około 2 min
5
Place a spoonful of the fish mixture onto the center of each banana leaf square.
Około 3 min
6
Fold the banana leaf into a neat parcel, securing the ends with toothpicks.
Około 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.
Około 15 min
Wskazówka kucharza: If steaming, steam for 10-12 minutes until firm.
8
Serve the Otak-Otak hot, directly from the banana leaf parcels.

Na porcję

Wartości odżywcze

64%Ocena

Kalorie: 248,6kcal
Białko: 11,8g
Węglowodany: 15,4g
Tłuszcz: 16,3g
Błonnik: 1,5g
Cukry: 2,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

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Przechowywanie

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

Odgrzewanie

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