Appetizers Recipes - Fish Cakes in Banana Leaves (Otak-Otak) Recipe

Ingredients

• 4 shallots, chopped

• 1 lemon grass stalk, trimmed and chopped

• 25 g/1 oz galangal, chopped

• 4 macadamia nuts, roasted

• 4 dried red chilies, soaked in warm water until soft, squeezed dry and seeded

• 5ml/1 tsp shrimp paste

• 5-10ml/1-2 tsp ground turmeric

• 250ml/8fl oz/1 cup coconut cream

• 15ml/1 tbsp dark soy sauce

• 10ml/2 tsp palm sugar (jaggery)

• 450g/1lb fresh mackerel, cleaned, skinned and flaked

• 4-6 kaffir lime leaves, finely shredded

• 2 eggs, lightly beaten

• salt and ground black pepper

• 12 banana leaves, cut into pieces about 20cm/8in square

• 2 limes, quartered lengthways, and chili or peanut sambal, to serve

Serves 4-6

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Method:

1. Using a food processor. grind the shallots, lemon grass, galangal, nuts and chilies to a paste. Blend in the shrimp paste, turmeric, coconut cream, soy sauce and sugar.

2. Put the flaked mackerel and lime leaves in a bowl. Pour in the spiced coconut cream and the beaten eggs. Season with salt and pepper. Mix to coat the fish.

3. Lay a square of banana leaf on a flat surface. Place 30ml/2 tbsp of the fish mixture just off centre and fold the sides of the leaf over the top, leaving room for expansion.

4. Secure the package with a cocktail stick (toothpick) threaded through each end. Repeat with the rest of the mixture. Place on a baking sheet.

5. Preheat the oven to 200°C/400°F/Gas 6. Bake the fish cakes for 30 minutes.

6. Serve in the banana leaves with the lime quarters for squeezing and the sambal for dipping.