Asian

Otak-Otak

Name: Otak-Otak
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 150 g mackerel fillet; 60 ml coconut milk; 20 g tapioca flour; 1 egg white; 2 shallots; 1 clove garlic; 1 candlenut; 1 red chilli; 1 cm fresh turmeric; 1 spring onion; 0.5 tsp salt; 0.5 tsp caster sugar; 0.25 tsp white pepper; 4 banana leaf; 1 tsp vegetable oil; 1 kaffir lime leaf

Grilled banana-leaf parcels of pounded mackerel beaten with coconut milk and a fragrant yellow spice paste — smoky, springy and just a little chilli-hot, eaten hot off the coals.

Lunch & dinner Snacks Pescatarian 25g+ protein 8g+ fibre

45 min30 prep · 15 cookMedium929 kcalper serving

Method

Pass 4 pieces of banana leaf briefly over a gas flame or dip them in boiling water for 10 seconds, until they turn glossy and go limp enough to fold without splitting. Wipe dry and set aside.
Pound 2 small shallots, 1 garlic clove, 1 candlenut, 1 red chilli and 1 cm of fresh turmeric in a mortar to a smooth yellow paste — a stone mortar gives a better texture than a blender at this small volume.
Heat 1 tsp of vegetable oil in a small frying pan over a medium-low heat and fry the paste for 2 minutes, stirring, until it smells sweet and no longer raw and the oil takes on colour. Scrape into a bowl and leave until completely cold.