Otak otak (fish mousse grilled on a banana le
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Otak otak (fish mousse grilled on a banana le
  Fish    Mousse    Side dish    Appetizers    Bananas  
Last updated 6/12/2012 12:47:18 AM. Recipe ID 7955. Report a problem with this recipe.
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      Title: Otak otak (fish mousse grilled on a banana le
 Categories: Side dish, Appetizers, Ceideburg 2
      Yield: 24 Servings
           Rempah (see below)
  1 1/2 lb White fish filets
      2 ts Salt
      1 tb Sugar
    1/2 ts White pepper
      1 lg Egg, lightly beaten
      4    Fresh or frozen Kaffir lime
           -leaves (daun limau perut) *
     24    6-inch squares of fresh or
           -frozen banana leaf or
           -aluminum foil
     24 md Shrimp (about 1/2 pound),
           -peeled and deveined

MMMMM--------------------REMPAH (SPICE PASTE-------------------------
      8    Dried red chiles
      2    Stalks fresh lemongrass or
      1 tb Lemongrass powder or
           Zest of 1/2 lemon
      2 qt Slices fresh galangal or
      1 qt Slice dried galangal,
           -soaked in warm water for
           -30 minutes
      6 cn Nuts (buah kera) or
           -macadamia nuts
      2    Shallots
      4    Cloves garlic
    1/2 ts Turmeric
    3/4 ts Ground coriander seeds
    1/2 ts Shrimp paste or anchovy
      1 c  Thick coconut milk
   * if available; or substitute fresh citrus leaves These banana leaf
  packets filled with a spicy fish mousse make great grill-it-yourself
  barbecued appetizers. The banana jackets make them wonderfully easy
  to hold in your hand as picnic food.  Or, if you prefer, the filling
  may be spread on toast points for a more formal presentation.
   Otak Otak comes in many variations throughout Southeast Asia. Each
  version contains a rempah, the Malay name for the hand-pounded
  seasoning pastes which are the bouquet garni of Southeast Asian
  cooking. The traditional Singapore Nonya rempah includes chiles,
  garlic, shallots, lemongrass, turmeric, candle nuts, and shrimp
  paste, although other spices and herbs may be used to enhance a
  particular dish. Like curry pastes, rempahs are traditionally pounded
  in a mortar. Although a hand- pounded paste is better, it is
  time-consuming and laborious for the average American cook. I
  recommend starting the paste in a spice mill and/or a mini-food
  processor, switching to a mortar for a final pounding to smooth out
  the rough edges.
   In Singapore, Otak Otak is usually made with a Spanish mackerel
  called tenggiri, but this recipe was developed with milder
  white-fleshed fish.
   1.  Prepare the Rempah.  [Recipe below.  S.C.] 2. Pat the fish dry
  and cut it into 2-inch pieces.  Put the fish in the work bowl of a
  food processor and chop into a fine paste. Add the salt, sugar, white
  pepper, and egg and process until fully incorporated, about 5
  seconds. Transfer the mixture to a large bowl and stir in the cooled
  rempah. Beat with a wooden spoon or mix with your hands until smooth,
  about 5 minutes. Remove the spines from the lime leaves and cut the
  leaves into very fine shreds. Fold them into the fish mixture.
   3.  For each packet, dip a square of banana leaf into boiling water
  for 1 to 2 minutes; pat dry.  Spread 2 to 3 tablespoons of the fish
  mixture down the middle of the leaf to within 1 inch of the ends.
  Place a shrimp in the middle of the fish mousse and pat it into the
  filling to lie flat. Fold the long edges over the filling (they
  should overlap in the center) to make a flat long packet.  Press down
  lightly to flatten the packet a bit; press the ends shut and seal
  with toothpicks. (Packets may be prepared to this point up to 2 hours
  ahead of time and refrigerated.) 4. Place the banana leaf packets on
  a grill 3 to 4 inches over a medium-hot fire and cook for 3 minutes
  per side (open one to test for doneness before serving). Serve hot,
  warm, or at room temperature.
   Makes 24 packets.
   VAR1AT1ON:  Otak Otak can also be steamed.  Put the fish packets on a
  steaming tray in a wok filled with boiling water and steam over
  medium- high heat for 5 minutes.
   REMPAH:  (Spice Paste) 1 . Cut the chiles just below the stem. Shake
  the chiles to loosen the seeds. Discard the stem and seeds. Put the
  chiles into a bowl and cover them with warm water; soak for 15
  minutes (1 hour is better, if you have the time).
   2.  Cut off and discard the root from the lemongrass. Re move the
  tough outer leaves until you see a light purple ring. Use only the
  tender white mid-section; chop coarsely.
   3.  With the motor running, drop the lemongrass down the feed tube
  of a mini-processor; chop as fine as possible. Add the galangal; chop
  as fine as possible. Add the chiles and chop as fine as possible. Add
  the candle nuts, shallots, garlic, turmeric, ground coriander, and
  shrimp paste and process together into a paste (this may take 2 to 3
  minutes); scrape down the sides of the work bowl as necessary.
   4.  Heat 1/4 cup thick coconut milk in a saucepan over medium-high
  heat; stir continuously until thick and oily. Add the contents of the
  processor and cook gently until the mixture is fragrant and oily,
  about 5 minutes. Add the remaining coconut milk and bring to a boil,
  stirring constantly; cook until incorporated. Let cool before adding
  to the fish mixture. The rempah can be made a few hours ahead of

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Recipe ID 7955 (Apr 03, 2005)

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