Minced Fish Cakes (Otak-Otak)

Minced Fish Cakes, also known as Otak-Otak, offer a delicious blend of flavors from Southeast Asia, particularly Indonesia, Malaysia, and Singapore. Made with minced fish, coconut milk, and a mixture of spices, these cakes deliver an aromatic experience. Wrapped in banana leaves and grilled, they provide a unique taste and presentation. Otak-Otak is a wonderful choice for seafood lovers seeking a tasty appetizer or snack option that’s rich in cultural heritage and culinary delight.

Ingredients

• 1 pound white fish fillets, skinless and boneless
• 1/2 cup coconut milk
• 1 stalk lemongrass, thinly sliced
• 1 piece turmeric, grated
• 2 cloves garlic, minced
• 1 piece red chili, deseeded and chopped
• 1 tablespoon cooking oil
• pinch salt
• pinch pepper
• 4 pieces banana leaves, for wrapping

Instructions

1. In a food processor, combine the fish fillets, coconut milk, lemongrass, turmeric, garlic, and red chili. Blend until smooth.
2. Heat cooking oil in a pan over medium heat. Add the fish mixture and cook, stirring continuously, until fragrant and slightly dry, about 5 minutes.
3. Cut the banana leaves into square pieces, then briefly heat them over an open flame to soften, making them easier to fold.
4. Place a spoonful of the fish mixture onto a banana leaf square. Fold and secure the edges to form a packet, ensuring the mixture is well enclosed.
5. Grill the fish packets over medium heat for about 10-15 minutes on each side until the banana leaves are charred and the fish cakes are cooked through.
6. Serve the Minced Fish Cakes hot, optionally with a side of sambal or chili sauce.

Keywords: Appetizer, Seafood, Grilling, Lemongrass, Turmeric

Spice Rack: Lemongrass, Turmeric, Garlic, Red Chili

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