[wpsf id="622"]
INDONESIAN OTAK – OTAK BAKAR (GRILLED FISH CAKES)
INDONESIAN OTAK – OTAK BAKAR (GRILLED FISH CAKES)
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.
