400g ikan merah (red snapper)
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
4 cloves garlic
1 tbsp chilli boh
1 tsp Maggi belacan powder
1/2 tbsp rice f1our
1 tbsp cornflour
1/2 tsp salt
1 1/2 tsp sugar
Pepper to taste
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
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.