Otak-Otak
A flavorful Southeast Asian fish cake steamed in banana leaves, with a creamy, spicy paste and a tender, bouncy texture. This simplified home version uses parchment paper for easy prep.
- Total time
- 40 min
- Servings
- 4
- Calories
- 280
- Protein
- 25g
Ingredients
- 1 lb white fish fillets
- 1 cup coconut milk
- 2 large eggs
- 3 tbsp red curry paste
- 4 leaves pandan leaves
- ½ tsp salt
- 1 tsp sugar
Instructions
- 1
Cut the 1 lb fish into chunks and place in a food processor with 1 cup coconut milk, 2 eggs, 3 tbsp red curry paste, 1/2 tsp salt, and 1 tsp sugar. Blend until smooth, about 2 minutes.
- 2
Taste the mixture and adjust seasoning if needed. It should be thick and spreadable, like a thick batter.
- 3
Cut 4 pandan leaves into 6-inch pieces. If using parchment paper, cut into 6x6-inch squares.
- 4
Place a spoonful of the fish mixture onto each leaf or paper square, spreading it into a thin rectangle about 1/2 inch thick.
- 5
Fold the leaf or paper over the mixture to enclose it, tucking the ends under to form a neat packet.
- 6
Steam the packets in a steamer basket over boiling water for 20-25 minutes, until the fish is firm and cooked through (internal temperature reaches 145°F).
- 7
Serve hot, unwrapping the packets at the table. Enjoy the fragrant aroma of pandan!
Tools you’ll need
- Food processor
- Steamer basket
- Mixing bowl
- Knife
- Cutting board
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