Otak Otak - Malaysia Bukit Pagar

Otak Otak

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Otak Otak

Fish mousse in banana leaf


  • 500 gram red snapper sliced skinless

  • 500 gram mackerel sliced skinless

Method: Mince both fish in the mincer three times. Then transfer to a bowl and keep it on ice.
Otak Otak marinade Ingredients:

  • 50 gram lemongrass sliced

  • 30 gram ginger sliced

  • 50 gram shallots sliced

  • 20 gram galangal sliced

  • 50 gram turmeric root sliced

  • 10 pc lime leaves chopped

  • 10 pc daun kadok leaves chopped fine

  • 5 pc whole eggs

  • 50 mil coconut cream

  • Seasoning with salt and sugar


In a food Processor, blend the lemongrass ginger, shallots, galangai and turmeric root' until it becomes a paste. Combine lime leaves, kadok leaves, fish farce, eggs and coconut cream and adjust the seasoning with salt and sugar. Place the stuffing into small banana leaf boats. Then either steam or grill the otak otak. Steam it at 150X C or six minutes on the grill respectively.

For the coconut cream sauce Ingredients:

  • 100 ml coconut cream

  • 20 gram corn flour

  • 40 ml water

  • 20 gram turmeric powder

  • Seasoning with salt and sugar.

Method: Boil the water and the seasoning. Add the coconut cream and simmer for a while. Combine the corn flour and the turmeric with some water and mix well. Add the corn flour mix and thicken the sauce by simmering for one minute. Adjust the seasoning and top up the otak otak with some of the coconut sauce.

Garnish Ingredients:

  • 1 pc red chilli star 1 pc lime star

  • coconut milk

  • turmeric roots


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