Otak Otak

Spicy Fish Paste Grilled in Banana Leaves

Unlike the skinny sticks of otak otak commonly available today, this
Nonya recipe below produces otak otak that are plump with fish
meat and hence, very delicious.

When I have to use frozen banana leaves instead of fresh ones,
I buy double the amount required. Frozen leaves, in my experience,
tend to tear easily even after I thaw and scald them gently. It never
hurts to have spare leaves lying around. Make sure to blend
the paste to a fine texture. Otak otak is supposed to be smooth.

makes 12 large portions

230 g or 8 ounces fresh banana
leaves or 450 g or 1 pound
frozen banana leaves

20 sharp toothpicks (alternatively,
use metal staples)

800 g or 1¾ pound Spanish mackerel
(ikan tenggiri) fillet, or a
mix of mackerel and red snapper

spice paste

1½ cups coconut milk
1 egg
1 tablespoon sugar
½ teaspoon salt

1 tablespoon cornflour
2 teaspoons coriander seeds (ketumbar)

170 g or 6 ounces galangal (lengkuas),
skinned and julienned

30 g or 1 ounce turmeric (kunyit),
skinned and julienned

85 g or 3 ounces lemon grass (seray)
upper stalks and outer layers
removed, sliced thinly

5 red chillies
110 g or 4 ounces shallots, peeled diced

15 dried red chillies, soaked
in hot water

30 g or 1 ounce belachan

1.   Pour boiling water over banana leaves to soften them.
Wipe leaves dry. With a pair of scissors, trim the veins
along edges of the leaves. Cut half of the leaves into 25 cm
or 10 inches square. Cut the remaining leaves into small
8-cm or 3-inch squares.

2.   Clean fish and remove any bones. Cut into small pieces.
Mince or blend fish into a paste.

3.   Combine the coconut milk, egg, sugar, salt and cornflour
in a bowl. Stir to remove any lumps. Set aside.

4.   Pound or grind the coriander seeds and sieve to retain
the fine powder.

5.   Add and pound the rest of the spice paste ingredients
in the order of sequence given. Add the bowl of coconut
milk and egg mixture. Blend the ingredients well into a fine
mixture. Do this in batches if necessary.

6.   Add the spice paste to the fish paste and well
mix together.

7.   To wrap otak otak, use a larger square piece of banana
leaf, as the base. Place a smaller banana leaf in the middle
of the large leaf and spread with 4 tablespoons of fish
paste. Then cover the paste with another small banana leaf.
Fold two opposite ends of the large base leaf over to close
the parcel. Then fold over the two short ends and fasten
with toothpicks or staple to seal the edges. Repeat with
remaining ingredients.

8.   Grill or broil otak otak for approximately 15 minutes.
Turn parcels over occasionally to cook all sides.

130  Growing Up in a  Nonya Kitchen ~ Sunday Family Gatherings