Indonesian Otak – Otak Bakar (Grilled Fish Cakes)
Indonesian Otak – Otak Bakar (Grilled Fish Cakes)
Cook’s Note:
In this recipe, sago flour and tapioca flour can be used for arrow root starch interchangeably.
INGREDIENTS
- 1 package (250 grams) frozen featherback fish (ikan belida) minced/paste, thawed
- 100 grams sago or tapioca flour*
- 50 ml thick coconut milk
- 10 stalks Chinese chives (use 2 green onions if you don’t have), finely sliced
- sugar to taste
- kosher salt to taste
- ground white pepper to taste
- banana leaves for wrapping
- Cuko (Spicy Tamarind Sauce)
Spicy Peanut Sauce:
- 50 grams roasted peanuts (can be substituted for crunchy peanut butter)
- 2 toasted candlenuts (optional)
- 1 long red cayenne pepper
- 75 mL luke warm water
- 1 tablepoon raw sugar
- 1/4 tablepoon kosher salt
- spicy canesugar vinegar to taste
INSTRUCTIONS
- In medium bowl, stir together all ingredients for otak-otak until well- blended.
- Place 5 tablespoons (minimum) of otak-otak dough in banana leaves and wrap it. Repeat this direction until done and steam.
- In the oven, broil otak-otak on high for 6 – 8 minutes for each side. Serve with either cuko or sambal kacang.
Sambal Kacang (Peanut Sambal):
- In small pot, add water and kaffir lime leaves, bring to a boil.
- In small bowl, add peanut butter, garlic powder and indonesian hot sauce, stir.
- Add the boiling water and stir.
