Spicy Fish Cake (otak-otak)
Spicy Fish Cake (Otak-Otak) is a popular dish in Peranakan cuisine, known for its bold flavors and aromatic spices. This dish is a perfect combination of fish, coconut milk, and a blend of spices, wrapped in banana leaves and grilled to perfection.
Ingredients
- 500g white fish fillets, finely chopped
- 200ml coconut milk
- 1 red onion, finely chopped
- 3 cloves garlic, minced
- 2 red chilies, finely chopped
- 1 tablespoon tamarind paste
- 1 teaspoon turmeric powder
- 1 teaspoon sugar
- 1 teaspoon salt
- Banana leaves for wrapping
Instructions
- In a large bowl, mix together the chopped fish, coconut milk, red onion, garlic, red chilies, tamarind paste, turmeric powder, sugar, and salt.
- Cut the banana leaves into 8-inch squares and briefly pass them over an open flame to soften them.
- Place a portion of the fish mixture onto each banana leaf square and wrap it securely.
- Grill the wrapped fish cakes over medium heat for 10-15 minutes, turning occasionally, until the banana leaves are charred and the fish cakes are cooked through.
- Unwrap the fish cakes and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 10g
- Protein
- 20g
- Fat
- 15g
Supplies
Grill Tongs Knife Cutting board
Tools
Bowl Measuring spoons Large spoon
Serving suggestions
Serving suggestions: Serve the Spicy Fish Cake with a side of cucumber salad and a squeeze of lime for a refreshing contrast to the spicy flavors.
Tips & tricks
Tips: Soak the banana leaves in water for 30 minutes before using them to prevent them from burning too quickly on the grill.
Cost
$15