Otak-Otak

Cook Time 45 minutes

Serves 6

Ingredients

Base

30g dried chilli, soaked

1–2 bird's eye chillies

50g lemongrass, roughly chopped

30g galangal, roughly chopped

2 makrut lime leaves

100g brown onion, roughly chopped

150g shallots, peeled

1 tbsp palm sugar

1 tbsp turmeric powder

1 tsp coriander powder

2 tsp belachan (fermented shrimp paste)

Salt

Otak-Otak

500g firm fish, like rockling, chopped

150ml coconut milk

1 tbsp cornflour

Banana leaves

Toothpicks, soaked in water

To Serve

Steamed rice, to serve

Sambal, for the side

Method

Combine the base ingredients in a blender and blend until smooth.

Remove the aromatic base and set aside.

In the same blender, add the fish, coconut milk, cornflour and ½ cup of the base. Blend until mousse-like.

Spoon 2 heaped tbsp of the mix into the centre of a banana leaf and wrap up in a neat parcel, fastening with a toothpick. Repeat until the mixture is used up.

Cook your otak-otak parcels by steaming for 10 minutes, baking at 200°C for 15 minutes, or grilling/barbecuing for 5 minutes on each side.

Serve with rice and sambal.