• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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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

  1. Cut fish fillets into thin slices and season with (A) for 15 minutes.
  2. Grind ingredients (B) into a paste. Mix well the ground ingredients with (C). Blend in (D) and seasoning. Add fish slices into the mixture.
  3. 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.
  4. Steam the bundles for 10 minutes over rapid boiling water. Serve hot with rice or white bread.

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