How to Make Grilled Otak-Otak

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Pretty sure I’ve blogged this recipe before, but there are probably plenty of people who missed it the first time around, so here it is. Again.

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Otak-otak is a very popular street side snack in some parts of Malaysia – especially in Penang, where it is wrapped in banana leaves and steamed, and in Melaka where it is grilled in coconut leaves. My version splits the difference – it’s wrapped in banana leaves, but follows the recipe and cooking style of the southern version. In the absence of banana leaves, you could also drop spoonfuls of the filling in a pan and fry them as fishcakes.

Otak-Otak Recipe

• 300 g white fish fillets
• 2 Tbsp water
• 1 Tbsp tapioca flour
• Dash of pepper
• 1 Tbsp sugar
• ½ Tbsp chicken stock granules
• 1 ½ tsp fish curry powder
• 1 egg
• 125 ml coconut cream
• 1 tsp chilli flakes
• 1 tsp minced kaffir lime leaves
• 2 ½ Tbsp fried onion, packaged
• Banana leaves 7 cm x 15 cm pieces

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Jackie M's Grilled Otak-Otak

Jackie M’s Grilled Otak-Otak

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