Otak-Otak Muar (Traditional)
Hidangan tradisional · Malaysian
A classic grilled fish cake from Muar, Johor, Malaysia, known for its delicate texture and aromatic spices, traditionally wrapped in banana leaves.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Spanish mackerel or Mackerel, filleted and minced500g
- Coconut milk200ml
- Shallots, finely chopped3
- Garlic, minced2 cloves
- Fresh turmeric, grated1 tsp
- Dried chili paste (sambal), adjust to taste2 tbsp
- Lemongrass, finely chopped1 stalk
- Galangal, grated1 tsp
- Salt1 tsp
- Sugar1 tsp
- Banana leaves, blanched and cut into rectangles10-12 pieces
- Water2 tbsp
Langkah
- 1
In a bowl, combine the minced fish, coconut milk, chopped shallots, minced garlic, grated turmeric, dried chili paste, chopped lemongrass, grated galangal, salt, and sugar. Mix well until thoroughly combined.
- 2
Add water if the mixture is too thick. The consistency should be like a soft paste.
- 3
Spoon about 2-3 tablespoons of the fish mixture onto each blanched banana leaf rectangle.
- 4
Fold the banana leaf to enclose the fish mixture, creating a neat parcel. Secure with toothpicks if necessary.
- 5
Steam the parcels for about 15-20 minutes, or until the fish cake is firm and cooked through.
- 6
Preheat a grill or grill pan. Grill the steamed otak-otak parcels for 3-5 minutes per side, until lightly charred and fragrant.
- 7
Serve hot, directly from the banana leaf.
