Here is the recipe and replay of Episode 3 of the Southeast Asian Cooking Masterclass Series –
Recipe – Otak-Otak (Grilled Spicy Fishcakes)
INGREDIENTS:
- 300 g fish fillets (eg. mackerel, red fish or basa)
- 2 Tbsp iced water
- 1 Tbsp tapioca flour
- Dash of pepper
- 1 Tbsp sugar
- 1⁄2 Tbsp chicken stock granules*
- 1 1⁄2 tsp Malaysian fish curry powder**
- 1 large egg
- 125 ml coconut cream
- 1 tsp chilli paste
- 3 kaffir lime leaves, milled or thinly sliced
- 2 1⁄2 Tbsp packaged fried onion
- Optional – 300g banana leaves, cut into 3 x 5” pieces, to wrap
- A little cooking oil for pan-frying or grilling
*Preferred brand is Knorr and acceptable substitute is 1 chicken stock cube per 1 Tbsp chicken stock granules
**Acceptable substitute is any type of curry powder
METHOD:
-
- Combine fish fillets, tapioca flour, iced water and pepper in the jar. Blend at Speed 7 | 3 seconds.
-
- Transfer into mixing bowl and combine all other ingredients.
-
- Place 2 Tbsp fish mixture onto dull side of banana leaf, fold up the sides and secure ends with bamboo sticks or toothpicks.
-
- Pan-fry approx. 5 minutes in a non-stick pan, brush top with a little oil, flip and cook a further 5 minutes or until done.
- Alternatively, if not using banana leaves, heat up 1 Tbsp oil in a non-stick frying pan and spoon the fish paste into pan and cook as fish cakes.
Jackie M’s Live broadcasts are made possible using the following technologies –
