10 February 2009

malaysian otak otak

Sunflower, BBC messageboards. I followed her given recipe link, it's wonderful

click here for my slideshow

The dish I prepared comprised 3 stages:

- the mackerel pieces (I chose not to purée) with paste blend in banana leaf wrap
- the coconut cream & turmeric sauce

- the pak choi side dish


500 gram red snapper sliced skinless
500 gram mackerel sliced skinless

the marinade

50 gram lemongrass sliced
30 gram ginger sliced
50 gram shallots sliced
20 gram galangal sliced
50 gram turmeric root sliced
10 lime leaves chopped
* 10 daun kadok leaves chopped fine, sub thai basil
*2 whole eggs
50 mil coconut cream
fish farce (any bits of fish spare)
Seasoning with salt and sugar

  • In a food processor, blend the lemongrass, ginger, shallots, galangal and turmeric root until it becomes a paste.
  • Combine lime leaves, kadok leaves (or thai basil), fish farce, eggs and coconut cream and adjust the seasoning with salt and sugar.
  • Soft banana leaves by running them over a naked gas flame for 30 seconds, and scrunch
  • Spread the stuffing into banana leaf
  • Place fish pieces on top
  • Spread stuffing on top of fish
  • Wrap carefully.
  • Then either steam or bake the otak otak. 15 minutes in the oven.

For the coconut cream sauce
100 ml coconut cream
1 teasp gram corn flour
40 ml water
1 teasp turmeric powder & grated fresh turmeric
Seasoning with salt and sugar.

  • Boil the water and the seasoning.
  • Add the coconut cream and simmer for a while.
  • Combine the corn flour and the turmeric with some water and mix well.
  • Add the corn flour mix and thicken the sauce by simmering for one minute.
  • Adjust the seasoning
and top the otak otak (fish pieces) with some of the coconut & turmeric sauce.

Serve with a simple steamed pak choi, soy, water and sesame dish


Sunflower said...

Good work Gill! You make me want to make some soon. Going to keep my eyes peeled for some very fresh looking mackerals.

I told you I have never seen white turmeric before, think it is a thai ingredient it's available from Raan Thai online and I think I have seen some in China Town not too long ago.

Gill the Painter said...

good recipe that one, thanks Sunflower.
I was surprised how well mackerel lends itself to spices too.
It outdid the snapper.

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