With my first trial of otak-otak, I baked it in the oven. The flavor was good but it was missing the charcoal flavor with traditional otak-otak. So, when I made otak-otak this time, I decided to use banana leave, and grill my otak-otak in my wok over the stove. The result is that the otak-otak is much better this time– burned banana leaves give it a nice grilled flavor. I also added more water and oil so the texture of otak-otak is much softer, but still no sheen of oil…hmm, I think I have to add more oil on my next trial.
Muar “Otak-Otak” Trial #2 麻坡乌达 Recipe
1 container (12 oz) fish paste
1 cup coarsely chopped Sierra Mackerel fish (boneless)
1 cloves garlic– minced
1 shallot– minced
2 tbsp sambal or chili paste
2 tbsp curry powder
2 tbsp tapioca starch
1 1/2 tsp salt
1 tsp sugar
1/4 tsp turmeric powder
1/2 tsp chili powder
1/4 tsp paprika powder (optional– for more brilliant color)
2 tbsp oil– see note below
4 tbsp water
150 ml (about 2/3 cup) thick coconut milk
2 pieces of banana leaves (11″x 11″ each piece)
- Blanch banana leaves in boiling water to soften it. Rinse and drain.
- Mix together fish paste, fish meat, garlic, shallot and seasoning. Add in coconut milk and mix to combine.
- Coat the bottom of a large wok or frying pan with a little oil. Lay down 2 pieces of banana leaves. Coat the top of banana leaves with a little more oil. Spoon otak-otak mixture on the top of the leaves, spread to form a even layer as big as possible, and smooth the top. Cover the wok/pan with a lid, cook on medium high heat until otak-otak is cooked through. As the bottom of banana leaves burns, it will give otak-otak a nice grill flavor.
- Oil: I added 4 tbsp of oil but there’s still no sheen of oil on my otak-otak. Maybe I should add another 2-3 tbsp oil/chili oil?…