Otak-otak (spiced fish pâté grilled in banana leaf)

A Malay, Singaporean and Indonesian fish delicacy: a spiced, coconut-milk fish pâté wrapped in banana leaf, grilled over charcoal or on a grill. Popular as a light lunch or snack.

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Method

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1. Blend the spice paste ingredients until smooth, then fry in 1 tbsp oil for 5 minutes and let cool. ⏱ Timer: 5 min
2. Grind the fish to a paste in a food processor, add the cooled spice paste, coconut milk, egg, starch, sugar, salt and lime leaves, and mix into a sticky mass.
3. Pour hot water over the banana leaves to make them pliable, and pat dry.
4. Place 2 tbsp of the mixture in the centre of each leaf, spread flat, fold in the two sides of the leaf, and secure the ends with a toothpick.
5. Grill the packets on a hot grill, grill pan or charcoal for 4-5 minutes per side, until the leaf is charred in places and the mixture has set. ⏱ Timer: 4 min
6. Serve in the leaf — everyone unwraps their own; also good with rice or bread.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can also be wrapped in foil instead of banana leaf, but then it loses the leaf's slightly smoky aroma.
• Also cooks through in the oven at 200 °C in 15 minutes.

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More southeast asian ideas

• Adobong pusit (squid in its own ink with vinegar)
• Paksiw na isda (fish braised in vinegar)
• Pad cha talay (spicy stir-fried seafood with green pepper)
• Tom yum kung (sour-spicy Thai prawn soup)
• Khao pad sapparod (pineapple fried rice with cashews)
• Tod man pla (Thai fish cakes with cucumber sauce)

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