Minced Fish Cakes (Otak-Otak)

Ingredients

• 1 1/2 pounds white fish fillet (such as mackerel or snapper), minced
• 4 shallots, peeled
• 4 cloves garlic
• 3 stalks lemongrass, white part only, sliced
• 4 dried red chilies, soaked and seeded
• 2 fresh red chilies, seeded
• 1 tablespoon fresh turmeric, peeled and sliced (or 1 teaspoon ground turmeric)
• 1 teaspoon shrimp paste (belacan)
• 1 cup coconut milk
• 2 eggs, lightly beaten
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 4 kaffir lime leaves, finely sliced
• 20 banana leaf squares (8-inch), for wrapping
• 20 toothpicks or small skewers, for securing packets

Method

1. 1

   In a food processor or mortar and pestle, blend the shallots, garlic, lemongrass, dried chilies, fresh chilies, turmeric, and shrimp paste into a smooth paste, adding a splash of water if needed.

2. 2

   In a large bowl, combine the minced fish with the spice paste, mixing thoroughly by hand or with a spoon until well incorporated.

3. 3

   Add the coconut milk, beaten eggs, sugar, and salt to the fish mixture and stir until the mixture becomes smooth and slightly sticky.

4. 4

   Fold in the sliced kaffir lime leaves, distributing them evenly throughout the mixture.

5. 5

   Soften the banana leaf squares by passing each briefly over an open flame or dipping in hot water, so they fold without cracking.

   5:00 · Soften banana leaves
6. 6

   Place about 2 tablespoons of the fish mixture in the center of each banana leaf square, fold into a packet, and secure the ends with toothpicks.

7. 7

   Arrange the packets in a steamer basket set over simmering water in a large steamer or stock pot, working in batches if necessary.

8. 8

   Steam the packets over medium heat until the filling is firm and set, about 20 minutes.

   20:00 · Steam fish cakes
9. 9

   Remove the packets from the steamer and let cool slightly before unwrapping. Serve warm with steamed rice.