Indonesian Bandeng Fish Cake Bites

Otak-Otak Bandeng is a delightful Indonesian dish made from bandeng fish fillets stuffed with a spiced fish paste. The result is a flavorful and aromatic treat that’s perfect for special occasions or simply to enjoy a taste of Indonesian cuisine. Here’s a detailed guide to making this delicious dish.

Ingredients:

• 1 kg bandeng fish fillets (a type of Indonesian fish, also known as milkfish)
• 2 eggs (1 for coating before frying)
• 3 candlenuts
• 6 shallots
• 4 garlic cloves
• 4 curly red chilies
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground pepper
• 1 packet of seasoning powder (such as Masako, or a similar chicken or vegetable bouillon)
• 1/2 teaspoon salt
• Cooking oil (for frying)

Instructions:

1. Prepare the Fish:

   • Start by removing the flesh from the bandeng fish fillets. If you’re using fresh fish, you can use a long spoon to scrape the flesh from inside the skin. Once you’ve extracted all the flesh, place it in the refrigerator for about 3 minutes to firm up slightly.

2. Make the Spice Paste:

   • In a blender, combine the candlenuts, shallots, garlic, and curly red chilies. Blend these ingredients into a smooth paste and set aside in a bowl.

3. Prepare the Fish Filling:

   • Blend the fish flesh until smooth and then combine it with the prepared spice paste. Add the egg, seasoning powder, and salt. Mix everything thoroughly until well combined.

4. Stuff the Fish Skins:

   • Carefully stuff the fish filling into the fish skins. Ensure that each skin is filled evenly and securely.

5. Steam the Stuffed Fish:

   • Place the stuffed fish in a steamer and steam for about 20-25 minutes. The exact time may vary depending on the size of the fish and the heat level of your steamer.

6. Fry the Stuffed Fish:

   • Once steamed, remove the fish from the steamer and cut into portions. Dip each piece into a beaten egg and coat well. Heat oil in a pan and fry the fish pieces until they are golden brown and crispy.

7. Serve and Enjoy:

   • Your Otak-Otak Bandeng is now ready to be served. Enjoy this delectable dish hot, as an appetizer or main course.

Tips:

• Ensure that the fish fillets are well chilled before stuffing to make handling easier.
• Adjust the number of chilies according to your preferred spice level.
• If you don’t have bandeng fish, other fish fillets can be used, though the flavor will be slightly different.

Enjoy making and sharing this Indonesian delicacy with your loved ones!