Otak Otak (Grilled Fish Quenelles)

Otak Otak (Grilled Fish Quenelles)
Photo by Darren Soh

Ingredients

  • 2 tablespoons canola oil
  • 18 banana leaves, cut into 6-inch squares
  • 8 Kaffir lime leaves, stemmed and cut into thin strips
  • 1 (2-inch) piece fresh turmeric, peeled and coarsely chopped
  • 8 Kaffir lime leaves, stemmed and cut into thin strips
  • 1 teaspoon salt
  • ½ cup thick regular coconut milk
  • + 40 more ingredients
    • ½ cup light coconut milk
    • 1 teaspoon salt
    • 1 (2-inch) piece fresh galangal, peeled and coarsely chopped
    • 1 teaspoon belacan (Malaysian shrimp paste) or 2 teaspoons fish sauce
    • 1 large egg, lightly beaten
    • 1 teaspoon salt
    • 2 tablespoons chopped peeled fresh lemongrass (about 2 stalks)
    • 8 Kaffir lime leaves, stemmed and cut into thin strips
    • 1 pound Spanish or other mackerel fillet, skinned
    • 15 dried hot red chiles, seeded
    • 15 dried hot red chiles, seeded
    • 15 shallots, peeled and coarsely chopped (about 1 pound)
    • 1 teaspoon belacan (Malaysian shrimp paste) or 2 teaspoons fish sauce
    • 1 (2-inch) piece fresh turmeric, peeled and coarsely chopped
    • 5 candlenuts or macadamia nuts
    • ½ cup thick regular coconut milk
    • ½ cup light coconut milk
    • 1 teaspoon belacan (Malaysian shrimp paste) or 2 teaspoons fish sauce
    • 1 pound Spanish or other mackerel fillet, skinned
    • 2 tablespoons canola oil
    • 2 tablespoons coriander seeds
    • 5 candlenuts or macadamia nuts
    • 1 pound Spanish or other mackerel fillet, skinned
    • 15 shallots, peeled and coarsely chopped (about 1 pound)
    • 1 (2-inch) piece fresh galangal, peeled and coarsely chopped
    • ½ cup thick regular coconut milk
    • 1 large egg, lightly beaten
    • 2 tablespoons coriander seeds
    • 1 large egg, lightly beaten
    • ½ cup light coconut milk
    • 2 tablespoons chopped peeled fresh lemongrass (about 2 stalks)
    • ¼ cup superfine sugar (such as castor sugar)
    • 18 banana leaves, cut into 6-inch squares
    • 1 (2-inch) piece fresh turmeric, peeled and coarsely chopped
    • 2 tablespoons canola oil
    • 15 shallots, peeled and coarsely chopped (about 1 pound)
    • ¼ cup superfine sugar (such as castor sugar)
    • 2 tablespoons coriander seeds
    • 18 banana leaves, cut into 6-inch squares
    • ¼ cup superfine sugar (such as castor sugar)

1. Place chiles in a medium bowl; cover with boiling water. Let stand for 30 minutes or until tender, and drain. Combine chiles, lemongrass, and next 3 ingredients (through turmeric) in a food processor, and process until finely ground. Add shallots and belacan; process until ground. 2. Heat a la...

View full recipe at My Recipes

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