Recipe Ingredient
- 400g ikan merah (red snapper)
- (A):
- 1/2 tsp salt
- 1 tsp Maggi Ikan Bilis granules
- A dash of pepper
- (B) Spice, pound together:
- 3 fresh red chillies, seeded
- 3 cm lengkuas
- 2 cm fresh turmeric root or replace with 1/2 tsp turmeric powder
- 5 buah keras (candlenuts)
- 2 stalks serai (lemon grass), sliced thinly
- 10 shallots
- 4 cloves garlic
- (C):
- 1 tbsp chilli boh
- 1 tsp Maggi belacan powder
- 1/2 tbsp rice f1our
- 1 tbsp cornflour
- Seasoning:
- 1/2 tsp salt
- 1 1/2 tsp sugar
- Pepper to taste
- (D):
- 1/2 cup pati santan
- 3 eggs, well beaten
- 5 limau purut leaves, finely sliced
- Daun Kadok leaves (aromatic creepers)
- Banana leaves, cut into 20 x 18 cm pieces, softened by steaming or scalding in hot water
Instructions
- Cut fish fillets into thin slices and season with (A) for 15 minutes.
- Grind ingredients (B) into a paste. Mix well the ground ingredients with (C). Blend in (D) and seasoning. Add fish slices into the mixture.
- Take 1 piece of banana leaf, place three to four daun kadok in the centre. Put three slices of fish and 2 tbsp gravy over it. Form a bundle by folding up both the sides to meet in the centre. Fold up both the ends and staple the middle portion to secure. Make as many bundles of otak-otak as possible.
- Steam the bundles for 10 minutes over rapid boiling water. Serve hot with rice or white bread.