...we R ONE....Malaysian Food


Otak Otak

[ Malay Fish Mousse ]


  • 1 lb Spanish Mackerel fillets
  • 1 tbsp sugar
  • 2 tsp salt
  • tsp white pepper
  • 4 fresh kaffir lime leaves [Substitute: lemon zest]
  • a few sprigs daun kesom [also called laksa leaves, Vietnamese mint] [Substitute: mint leaves]
  • banana leaves, cut into 6x4 inch rectangles OR use aluminum foil
  • 1 tbsp or to taste, chili paste
  • 2 stalks lemongrass, sliced
  • 4 shallots
  • 4 cloves garlic
  • tsp turmeric powder
  • tsp coriander powder
  • 1 egg
  • 1 cup coconut milk
  • 1 inch fresh galangal [lengkuas, in Malay]
  • 6 candlenuts, [Substitute: macadamia nuts]
  • 2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]

   [Items in red to be ground or blended red]


Don't Forget The Belacan!!

Don't Forget The Belacan!!


  for foodies all around the world

       To Prepare :

  • Cut Spanish Mackerel fillets into 1 inch squares
  • In a belacan, add coconut milk chili paste, lemongrass, shallots, garlic, turmeric, coriander, galangal, candlenuts, belacan and egg, blend into a 'smoothie'
  • Cut and discard the 'spines' from the kaffir lime leaves, chop leaves into shreds
  • Add sugar, salt and kaffir leaf shreds to the  mousse, give it a quick pulse or 2
  • If using banana leaves, first blanch in hot water to make it pliable
  • Put 2 pieces of fish in middle of the banana leaf rectangle, leaving an inch gap between
  • Spoon 2-3 tbsp of mousse to cover fish and the gap between, in a lengthwise manner
  • Add 2-3 daun kesom [or mint leaves] on top
  • Fold banana leaf over and secure with a wooden toothpick at each end to form a rectangular
  • If using aluminum foil, simply fold up sides and coil on top to seal package
  • Fish packets can be cooked 2 ways - either grilled or steamed
  • To grill - place fish packets on a grill 3 to 4 inch above a med hot charcoal fire, cook 2-3 min per side, open one to test for doneness
  • To steam - place fish packets in a steamer, steam for about 15-20 mins, till done
  • Serve hot, warm or at room temperature - spread on bread, or on a bed of steamed rice

Variation : Use any of your favorite white fish fillets - Chilean Sea Bass, Red Snapper, Grouper, Tilapia, Cod, Catfish, Sole, Flounder, Monkfish and Tilefish.





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