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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


• 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)


• 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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