Spicy Fish Mousse (otak-otak)
Spicy Fish Mousse, also known as Otak-Otak, is a traditional Peranakan dish that is bursting with flavor. This dish is a perfect combination of spicy, savory, and aromatic flavors that will surely tantalize your taste buds.
Ingredients
- 500g white fish fillets, such as snapper or cod
- 1 cup coconut milk
- 3 red chilies, seeded and chopped
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1 tablespoon tamarind paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- 1 teaspoon salt
- Banana leaves for wrapping
Instructions
- In a food processor, blend the fish fillets, coconut milk, red chilies, shallots, garlic, tamarind paste, turmeric, coriander, sugar, and salt until smooth.
- Cut the banana leaves into 8-inch squares and lightly char them over an open flame to make them pliable.
- Place a spoonful of the fish mixture onto the center of each banana leaf square and fold the leaves to form parcels.
- Secure the parcels with toothpicks and steam them for 10-15 minutes until the fish mousse is cooked through.
- Serve the spicy fish mousse hot with steamed rice or as a filling for sandwiches.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 15g
- Carbohydrates
- 5g
- Fat
- 12g
Supplies
Food processor Steamer Toothpicks
Tools
Knife Cutting board Frying pan
Serving suggestions
Serving suggestions: Serve with a side of cucumber and tomato salad.
Tips & tricks
Tips: Adjust the amount of red chilies to control the level of spiciness in the fish mousse.
Cost
$15