Otak-otak

Otak-otak

Adapted from http://jackiem.com.au/2014/04/27/recipe-how-to-make-otak-otak-grilled-spicy-fish-cakes/

INGREDIENTS
300g tenggiri fish
2 tablespoons of water
1 tablespoon of tapioca flour (replaced with corn starch/potato starch)
dash of pepper
1 tablespoon of sugar
2 teaspoons of Malaysian fish curry powder (I used meat curry powder)
1 large egg
125ml coconut cream (I used whipping cream)
1 teaspoon chili paste (I used home blend sambal paste)
1 teaspoon minced kaffir lime leaves (I skipped)
2 1/2 tablespoon fried onion (fry 2 shallots)

1. Remove flesh from tenggiri fish.
2. Add all the marinated ingredients together. 
3. Mix well. 
4. Store in the fridge overnight. The fish paste might look watery.
5. The fish paste should appears thicken and not much liquid can be seen.
6. Wrap fish paste in banana leaves. Steam until cooked. Bake for 10 minutes under 160 degree Celsius if you want a crispy dry surface. 
7. Serve.