Otak-Otak

Recipe: Madam Koh Sai Ngo - sour and Spicy Delights cook book

Ingredients:

600g mackerel

10 sheets banana leaves (cut into 20cm x 15cm)

1 cup coconut milk

1/2 tbsp salt

some kaffir lime leaves

Spice paste (finely blend)

1 big pc cekor

3 pcs buah keras / candlenut

3 stalks lemongrass

1 pc turmeric

6 pcs dried chilies

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

6 pcs shallot

Method A:

Soak the banana leaves in hot water until soft.

Clean the mackerel and scrape out the fish meat.

Shred kaffir lime leaves.

Method B:

Finely chop mackerel meat. Add some salt while chopping.

Pour in coconut milk slowly. Stir until the meat becomes a fine paste.

Transfer the fish meat to a bowl.  Add in spice paste and kaffir lime leaves to mixture and mixed wells.

Lay a piece of banana leaf and spread it out, put 1 tbsp of fish meat in the centre of the leaf.

Fold up the banana leaf and use a toothpick to seal both ends.  Repeat this step until all the fish paste is used.

Put in a pre-heated oven to bake for 20 minutes or steam over high heat for 20 minutes.