Tangy Singaporean Otak-Otak with Spicy Lime Dip
A flavorful fish cake wrapped in banana leaves, perfect for an exotic meal.
Discover the rich flavors of Singapore with Otak-Otak, a delectable fish cake infused with a tantalizing blend of spices, steamed and grilled for perfection.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fish Paste
For the Spice Blend
For Wrapping
For the Spicy Lime Dip
Preparation
Preparing the Fish Paste
Blend Mackerel Fillets
Cut mackerel fillets into chunks and blend in a food processor until smooth.
Add Wet Ingredients
Add coconut cream, curry paste, and beaten egg, blending until well combined.
Chill the Paste
Transfer to a bowl and refrigerate for 30 minutes.
Assembling the Spice Blend
Combine Spices
In a separate bowl, combine minced garlic, chopped shallots, lemongrass, turmeric, and sugar.
Ensure spices are finely minced to avoid chunks in the paste.
Form the Blend
Stir well to form a fragrant blend.
Incorporate Paste
Mix the spice blend into the chilled fish paste.
Chill the fish paste longer if it's too soft to manage.
Cooking Process
Steam the Otak-Otak
Place the wrapped fish cake parcels in a steamer and steam for 15 minutes.
Grill for Flavor
Preheat a grill, then grill the steamed parcels for 5 minutes on each side until the banana leaves are slightly charred.
Make the Spicy Lime Dip
While the parcels grill, mix lime juice, fish sauce, red chili, and brown sugar in a bowl for a spicy lime dip.
Plating & Serving
Tangy Singaporean Otak-Otak with Spicy Lime Dip
Tangy Singaporean Otak-Otak with Spicy Lime Dip
Plating & Serving
Unwrap the Otak-Otak gently and serve them warm on a platter with a side of the spicy lime dip for a Singaporean experience.