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| 2/10/2003 |
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Baked fish (otak-otak) Recipe by HANNAH ABISHEGANADEN
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| Type of Dish | Appetizers & Snacks |
| Cooking Method | Bake |
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Preparation Time | 30 minutes
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Cooking Time | 20 minutes
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 | | Click for larger image |
Ingredients
1/2kg boneless fish meat (chopped)
2 small onions
1 tsp belacan
2 stalks lemon grass
2cm piece galanggal
3-4 red chillies
1 tsp turmeric powder
1 egg
sugar to taste
1 tbsp cornflour
180ml thick coconut milk
salt to taste
banana leaf, oil
Method
1. Pre-heat oven to 180C
2. Grind the onions, belacan, lemon grass, galanggal and red chillies with coconut milk to a fine paste. Add the turmeric. Mix well.
3. Mix in the fish paste, egg, sugar, salt and cornflour. Beat the mixture until smooth.
4. Cut the banana leaf to fit a 16 cm ovenproof dish. Scald the leaf and rub some oil over it. Place the leaf in the dish and pour the fish mixture over.
5. Bake fish until firm to touch. (Approx 15-20 minutes.) Cool before cutting.
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