INDONESIAN OTAK – OTAK BAKAR (GRILLED FISH CAKES)

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INGREDIENT

  • 1 package (250 grams) frozen featherback fish (ikanbelida) 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 sambalkacang.
  • Cuko (Spicy Tamarind Sauce): Please check on pempekpistel post.
  • SambalKacang (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.

Cook’s Note: In this recipe, sago flour and tapioca flour can be used for arrowroot starch interchangeably.