Grilled Fish Paste (Otak-Otak)

Grilled Fish Paste, or Otak-Otak, is a well-loved Southeast Asian dish known for its rich and aromatic flavors. This traditional recipe combines fish paste with creamy coconut milk and an array of spices, then grills it to bring out a delightful smoky essence. The dish offers an enticing blend of spicy and creamy notes, making it a versatile choice for both appetizers and main courses. Each bite delivers a taste reminiscent of vibrant Malaysian and Indonesian culinary traditions, offering a unique and delicious experience.

Ingredients

• 1 lb white fish fillets, such as cod or tilapia
• 1/2 cup coconut milk
• 1 tbsp red curry paste
• 1 tsp turmeric powder
• 1/2 tsp lemongrass, minced
• 1 tbsp lime juice
• 1 tbsp sugar
• 1/2 tsp salt

Instructions

1. Preheat the grill to medium-high heat, approximately 375°F (190°C).
2. In a food processor, blend the white fish fillets, coconut milk, red curry paste, turmeric powder, minced lemongrass, lime juice, sugar, and salt until smooth.
3. Place a generous amount of the fish mixture onto banana leaves or aluminum foil, and shape it into a rectangular package.
4. Grill the fish paste packets for about 10 to 12 minutes, turning halfway through, until the fish is cooked and slightly charred on the outside.

Keywords: Grilled Fish, Aromatic, Spicy, Appetizer, Southeast Asian

Spice Rack: Red Curry Paste, Turmeric Powder, Lemongrass

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