Otak Otak Tengiri Bakar: Grilled Mackerel Fish Cake
Otak Otak Tengiri Bakar, a beloved Indonesian delicacy, combines tender mackerel fish with a medley of spices and coconut milk, wrapped in fragrant banana leaves and grilled to perfection. This dish not only highlights the rich flavors of the ocean but also embodies the essence of traditional Indonesian cooking. Let’s embark on a culinary adventure and prepare this delightful treat!
Ingredients
| Ingredient | Amount |
|---|---|
| Mackerel fish, filleted and mashed | 500 grams |
| Egg whites | 2 |
| Salt | 2 teaspoons (adjust to taste) |
| Granulated sugar | 2 tablespoons |
| Ground pepper | ½ teaspoon |
| Coconut milk (from 1 coconut) or diluted instant coconut milk | 250 ml |
| Sago flour | 4 tablespoons |
| Hunkwe flour | 2 tablespoons |
| Green onions, finely sliced | 2 stalks (optional) |
| Spice paste: | |
| Shallots | 4 pieces |
| Garlic | 2 cloves |
| For the peanut sauce: | |
| Fried peanuts, ground | 100 grams |
| Whole garlic, fried | 2 cloves |
| Bird’s eye chili | 2 pieces |
| Red chilies | 2 pieces |
| Salt | 1 teaspoon |
| Granulated sugar | 3 tablespoons |
| Vinegar or lime juice | ½ teaspoon |
| Hot water | 150 ml |
| Banana leaves (for wrapping) | As needed |
Instructions
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Prepare the Fish Mixture: In a mixing bowl, combine the mashed mackerel fish with the egg whites. Stir until well mixed. Add in the salt, sugar, ground pepper, and the spice paste made from the shallots and garlic. Mix thoroughly to incorporate all the ingredients.
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Incorporate Coconut Milk: Gradually pour in the coconut milk, stirring continuously until the mixture is smooth. Next, add the sago and hunkwe flour, mixing until you achieve a smooth and well-blended batter. If you’re using green onions, fold them in gently.
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Wrap in Banana Leaves: Take a piece of banana leaf and place about one tablespoon of the fish mixture onto the center. Fold the leaf over the filling to create a secure package, and use toothpicks to secure both ends. Repeat this process until all the mixture is used.
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Grill the Fish Cakes: Preheat your grill or prepare a charcoal fire. Place the wrapped fish cakes on the grill, cooking until they are firm and fragrant. (For an alternative method, you can steam them briefly before grilling to ensure they are cooked through.)
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Make the Peanut Sauce: To prepare the sauce, blend the fried peanuts, fried garlic, bird’s eye chili, and red chilies together until smooth. Stir in the salt, sugar, and vinegar or lime juice, followed by the hot water. Mix until you achieve a desired consistency. Adjust seasoning to taste.
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Serve and Enjoy: Once the Otak Otak Tengiri Bakar is cooked, unwrap them carefully and serve hot with the peanut sauce on the side for dipping.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150-200 |
| Protein | 15 grams |
| Total Fat | 8 grams |
| Carbohydrates | 10 grams |
| Fiber | 1 gram |
| Sugar | 2 grams |
| Sodium | Varies by salt used |
Tips for Success
- Ensure that the mackerel is fresh for the best flavor and texture.
- Adjust the amount of chili in the peanut sauce according to your spice tolerance.
- If you don’t have banana leaves, aluminum foil can be used as a substitute for wrapping.
- This dish pairs beautifully with steamed rice and a side salad.
Enjoy the vibrant flavors of Otak Otak Tengiri Bakar, a dish that brings the heart of Indonesia to your dining table. Whether you’re preparing it for a family gathering or a special occasion, this recipe is sure to impress!
