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Otak Otak (Spicy Fish Cakes) Recipe

Otak Otak (Spicy Fish Cakes) is a popular Asian Brunch
Author :
 
On :
Tuesday, 19 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Brunch Recipe
Cuisine :
Asian Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Preparation Time :
30 minutes
Servings :
Serves 8
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 650 g - Spanish mackerel
  • 3 tbsp - vegetable oil
  • For Coconut custard:
  • 1.5 cans - Coconut Cream
  • 1 - Egg
  • 1 tsp - salt
  • 4 tbsp - Sugar
  • 8 - kaffir Lime leaves
  • 2 tsps - Rice flour
  • Spice paste:
  • 4 - candlenuts
  • 20 - dried chillies
  • 3 tsp - powdered Galangal
  • 3/4 tsp - powdered Turmeric
  • 2 tbsp - Shallot flakes
  • 1 stalk - Lemon grass
  • Shrimp paste -3 tbsp
  • 10 - Shallots
  • 1 tbsp - coriander powder
  • How to Make Otak Otak (Spicy Fish Cakes):

    1. Fillet fish and grind the meat finely in a food processor and transfer into a large bowl.
    2. Wash and soak candlenuts and dried chillies in warm water for about 30 mins. Drain.
    3. Trim lemon grass. Cut all the spices into pieces
    4. Grind all the ingredients for the spice paste and keep aside.
    5. Next, blend together all the ingredients for the coconut custard.
    6. Add in the spice paste and mix well.
    7. Heat wok, add oil, and add the spicy custard.
    8. Cook for 5 mins till the oil separates and the mixture gets an appetising smell.
    9. Meanwhile, remove the vein of the kaffir lime leaves, and slice very finely.
    10. Add in the minced fish and the kaffir lime leaves.
    11. Grease an 8-inch cake tin and pour in the fish mixture.
    12. Smoothen the top with the back of a greased spoon
    13. Bake in a pre-heated oven at 300-350 degree F for 20-25 mins.
    14. Serve either hot or cold with plain white rice.



     

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