OTAK-OTAK OR FISH FILLET
Indonesian (Otak-otak Ikan Kurau atau Isi Ikan)
Favourite Dishes from the Tunku's Kitchen
by Y.T.M. Dato' Tunku Mukminah Tunku Mohd Jiwa
Ingredients
• Lemon grass (serai) 2 stalks, sliced and finely ground
• Galangal (lengkuas) 4-cm knob, peeled and finely ground
• Ginger 2-cm knob, peeled and finely ground
• Fresh turmeric (kunyit hidup) 2-cm knob, peeled and finely ground
• Dried chillies 50 g, seeded, soaked and finely ground
• Shallots 6, peeled and finely pounded
• Threadfin (ikan kurau)* 4 fillet pieces, thinly sliced
• Morinda leaves (daun mengkudu) 10 leaves, boiled and finely sliced
• Pointed pepper leaves (daun Kaduk) 10 leaves, finely sliced
• Kaffir lime leaves (daun limau purut) 5 leaves, finely sliced
• Thick coconut milk (santan) 200 ml, (in packed form, ready-to-use)
• Salt to taste
• Sugar to taste
• Egg yolks 2, beaten
• Banana leaves For wrapping (optional)
Method
• Mix fish with ground ingredients and finely sliced morinda leaves, pointed pepper leaves and kaffir leaves. Cook with coconut milk over medium heat.
• Add sugar and salt to taste.
• Cook until fish is firm.
• Add egg yolks and mix until well-combined.
• Fish can be placed in a dish and steamed directly in a steamer or steam fish wrapped in banana leaf.*
• Steam for 20 minutes.
Chef's Note: You can also steam fish paste wrapped in banana leaves, cut into size: 10 cm x 15 cm. Place 2 Tbsp on each banana cutting, wrap and steam for 20 minutes.
* You can substitute snapper for threadfin
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