Otak-Otak Ikan Tengiri Recipe
Otak-otak, a delightful Indonesian fish cake, showcases the rich flavors of tengiri fish combined with aromatic spices, perfect for frying until golden brown. Here’s how to create this mouthwatering dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan tengiri (mackerel) | 250 grams |
| All-purpose flour | 200 grams |
| Tapioca flour | 50 grams |
| Garlic (cloves) | 3 cloves |
| Shallots | 5 cloves |
| Green onions | 2 stalks |
| Beef-flavored seasoning (Masako) | 1 sachet |
| Chicken egg | 1 large |
| Salt | to taste |
| Sugar | to taste |
Instructions
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Prepare the Fish: Begin by finely grinding the ikan tengiri in a food processor until you achieve a smooth paste, adjusting to your desired texture.
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Blend Aromatics: In a separate bowl, blend the shallots and garlic until they are finely minced.
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Slice the Green Onions: Thinly slice the green onions and set aside for added freshness.
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Whisk the Egg: In a large mixing bowl, crack the egg and whisk it until well beaten.
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Combine Ingredients: Add the ground fish, minced garlic and shallots, and sliced green onions into the bowl with the beaten egg. Mix well.
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Season: Incorporate the Masako seasoning, salt, and sugar into the mixture, stirring until all ingredients are evenly combined.
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Prepare for Cooking: Transfer the fish mixture into a piping bag or a sturdy plastic bag. Cut the tip of the bag to create a small opening.
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Shape the Otak-Otak: Bring a pot of water to a boil. Carefully pipe the fish mixture into the boiling water, forming elongated shapes.
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Cook: Once the otak-otak float to the surface, they are cooked. Allow them to simmer for an additional 3-5 minutes, then remove and drain.
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Fry: Heat oil in a frying pan over medium heat. Fry the otak-otak until they turn golden brown and crispy on the outside.
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Serve: Drain on paper towels and serve hot as a delightful snack or appetizer.
Enjoy your homemade Otak-otak Ikan Tengiri, a true taste of Indonesian culinary tradition!
