Jumbo Otak-Otak with Mackerel: A Flavorful Delight
Description:
Otak-otak is a traditional Southeast Asian dish made from fish and spices, wrapped in banana leaves and grilled to perfection. This jumbo version features mackerel, offering a tender, savory filling that pairs beautifully with a spicy peanut sauce. Perfect for gatherings, this dish will impress your guests with its rich flavors and unique presentation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish | 1 kg |
| Tapioca flour | 2 tablespoons |
| Cornstarch | 2 tablespoons |
| Thick coconut milk | 200 ml |
| Scallions | 2 stalks |
| Ground Spices: | |
| Garlic | 3 cloves |
| Shallots | 3 cloves |
| Ground white pepper | 1/4 tablespoon |
| Peanut Sauce: | |
| Red chili peppers | 5 pieces |
| Shallots | 2 cloves |
| Fried peanuts | 1 handful |
| Water | 300 ml |
| Salt, sugar, and vinegar | to taste |
| Banana leaves | as needed |
Instructions
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Prepare the Fish: Start by filleting the mackerel, ensuring that all bones are removed, and scrape the flesh off the skin to create a smooth fish paste.
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Mix the Batter: In a mixing bowl, combine the tapioca flour, cornstarch, thick coconut milk, and chopped scallions. Stir the mixture thoroughly until well combined, ensuring a smooth consistency.
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Incorporate Spices: Add the ground spices—garlic, shallots, and white pepper—into the mixture. Stir again until everything is evenly distributed.
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Wrap the Mixture: Take a clean banana leaf and place a generous spoonful of the fish mixture onto it. Fold the leaf over the filling and secure the ends with a toothpick or kitchen twine to form a tight package.
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Steam the Otak-Otak: Place the wrapped packets in a steamer, allowing them to cook for approximately 10 minutes. This step ensures that the fish mixture sets properly.
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Grill the Otak-Otak: After steaming, heat a non-stick pan (or grill) over medium heat. Place the banana leaf packets on the pan and cook until the leaves are slightly charred, enhancing the flavor.
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Prepare the Spicy Peanut Sauce: In a blender, combine the red chili peppers, shallots, and fried peanuts. Blend until smooth. Transfer this mixture to a saucepan, add 300 ml of water, and simmer over low heat. Season with salt, sugar, and vinegar to taste. Cook until the sauce thickens slightly.
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Serve and Enjoy: Once the otak-otak is ready, carefully unwrap them from the banana leaves. Serve hot, drizzled with the spicy peanut sauce, and enjoy a delicious fusion of flavors.
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 18 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Sodium | 300 mg |
| Sugar | 3 g |
Cooking Tips:
- Fish Selection: Mackerel is recommended for its rich flavor, but you can substitute it with other firm white fish like snapper or grouper if desired.
- Banana Leaves: These can be found at Asian grocery stores. If unavailable, you can use parchment paper as an alternative for wrapping.
- Peanut Sauce Variation: Feel free to adjust the level of spice in your peanut sauce according to your preference by adding more or fewer chili peppers.
This deliciously rich and aromatic dish is not just a meal; it’s an experience that encapsulates the essence of Southeast Asian cuisine, bringing warmth and joy to your dining table. Enjoy!
