Tangy Singaporean Otak-Otak with Spicy Lime Dip

Name: Tangy Singaporean Otak-Otak with Spicy Lime Dip
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 400g mackerel fillets; 100g coconut cream; 2 tbsp red curry paste; 1 large egg; 4 cloves garlic; 2 shallots; 1 stalk lemongrass; 1 tsp turmeric powder; 2 tsp sugar; 6 banana leaves; Toothpicks or kitchen string; 3 tbsp lime juice; 1 tbsp fish sauce; 1 red chili; 1 tsp brown sugar

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

400g mackerel fillets

skinless, boneless

100g coconut cream

2 tbsp red curry paste

1 large egg

beaten

For the Spice Blend

4 cloves garlic

minced

2 shallots

finely chopped

1 stalk lemongrass

finely chopped

1 tsp turmeric powder

2 tsp sugar

For Wrapping

6 banana leaves

cut into 20cm squares; soak in hot water before use to make pliable

Toothpicks or kitchen string

for securing

For the Spicy Lime Dip

3 tbsp lime juice

1 tbsp fish sauce

1 red chili

finely sliced

1 tsp brown sugar

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.

Steaming: 15 minutes; Heat: Medium heat.

Grill for Flavor

Preheat a grill, then grill the steamed parcels for 5 minutes on each side until the banana leaves are slightly charred.

Grilling: 10 minutes; Heat: High heat.

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