Easy Otak Otak (Nyonya Fish Cake)
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- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g mackeral (skinned ($5))
- 150 g coconut milk ($0.938)
- 100 g Dancing Chef red curry paste ($2.85)
- 1-2 tbsp corn starch (optional ($0.021))
- 4-5 tbsp oil (optional ($0.468))
Instructions
- 1
Remove the skin and bones of the mackeral. Set meat aside.
- 2
In a food processor, add mackeral, coconut milk, red curry paste, cornstarch, oil (optional), and water (optional), and blend until well combined and smooth.
- 3
Clean banana leaves and cut to an appropriate size. Place a few spoonfuls (depending on your desired thickness) of otak otak paste onto the dull side of the banana leaves, then wrap and secure both ends with toothpicks.
- 4
Cooking Method 1: Grill the otak otak on a frypan over medium-low heat for about 10 minutes, flipping occasionally.
- 5
Cooking Method 2: Preheat oven to 200°C, and bake otak otak for about 10-15 minutes.
- 6
Cooking Method 3: Bring a wok of water to a boil, and steam otak otak for about 10 minutes.