Otak Otak (Spicy Fish Cakes)

Recipe by
Total Time:
1.5 hours
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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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)

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

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