Otak Otak (Fish Mousse Grilled on a Banana Leaf)
Submitted by Tries
Otak otak: Southeast Asian fish mousse with a lemongrass-galangal-chili spice paste and coconut milk, wrapped in banana leaves and grilled. Each packet holds a shrimp inside a fragrant, spiced fish paste.
YIELD
24 servingsPREP
45 minCOOK
10 minREADY
55 minOtak otak is one of Southeast Asia’s great street foods. Spiced fish mousse wrapped in banana leaves and grilled until smoky and fragrant. Each packet opens to reveal a silky, coral-colored filling with a whole shrimp pressed into the center.
The rempah (spice paste) is where the flavor lives. Dried red chiles, lemongrass, galangal, candlenuts (or macadamias), shallots, garlic, turmeric, coriander, and shrimp paste get processed into a paste, then cooked in thick coconut milk until fragrant and oily. This cooked paste gets folded into the fish mousse, distributing complex, layered spice through every bite.
The fish itself is processed to a smooth paste with salt, sugar, white pepper, and egg, then beaten with a wooden spoon for a full five minutes. That beating develops proteins that give the mousse a springy, bouncy texture when cooked, similar to a fish ball but softer.
Finely shredded kaffir lime leaves folded in at the end add a citrus perfume that hits your nose the moment you unwrap each packet.
Chef Tips
- Soak the dried chiles for at least 15 minutes (an hour is better) to soften them for smooth blending.
- Dip each banana leaf square in boiling water to make it pliable before wrapping. Dry leaves crack and split.
- Grill 3 to 4 inches above medium-hot coals for 3 minutes per side. The banana leaf chars slightly, adding a smoky aroma.
- Open one packet to check doneness before serving the batch. The mousse should be firm and opaque throughout.
Variations
- Steam the packets in a wok for 5 minutes instead of grilling for a softer, less smoky result.
- Use aluminum foil if banana leaves aren’t available, though you’ll lose the aromatic leaf flavor.
- Add a teaspoon of curry powder to the rempah for a more Indian-influenced version.
Ingredients
Directions
Prepare the Rempah.
Pat the fish dry and cut it into 2-inch pieces.
Put the fish in the work bowl of a food processor and chop into a fine paste.
Add the salt, sugar, white pepper, and egg and process until fully incorporated, about 5 seconds.
Transfer the mixture to a large bowl and stir in the cooled rempah.
Beat with a wooden spoon or mix with your hands until smooth, about 5 minutes.
Remove the spines from the lime leaves and cut the leaves into very fine shreds.
Fold them into the fish mixture.
- For each packet, dip a square of banana leaf into boiling water Spread 2 to 3 tablespoons of the fish mixture down the middle of the leaf to within 1 inch of the ends. Place a shrimp in the middle of the fish mousse and pat it into the filling to lie flat. Fold the long edges over the filling (they should overlap in the center) to make a flat long packet. Press down lightly to flatten the packet a bit; press the ends shut and seal with toothpicks. (Packets may be prepared to this point up to 2 hours ahead of time and refrigerated.)
- Place the banana leaf packets on a grill 3 to 4 inches over a medium-hot fire and cook for 3 minutes per side (open one to test for doneness before serving). Serve hot, warm, or at room temperature. Makes 24 packets. VARIATION: Otak Otak can also be steamed. Put the fish packets on a steaming tray in a wok filled with boiling water and steam over medium- high heat for 5 minutes. REMPAH: (Spice Paste) 1 . Cut the chiles just below the stem. Shake the chiles to loosen the seeds. Discard the stem and seeds. Put the chiles into a bowl and cover them with warm water; soak for 15 minutes (1 hour is better, if you have the time).
- Cut off and discard the root from the lemongrass. Re move the tough outer leaves until you see a light purple ring. Use only the tender white mid-section; chop coarsely.
- With the motor running, drop the lemongrass down the feed. Add the galangal; chop as fine as possible. Add the chiles and chop as fine as possible. Add the candle nuts, shallots, garlic, turmeric, ground coriander, and shrimp paste and process together into a paste (this may take 2 to 3 minutes); scrape down the sides of the work bowl as necessary.
- Heat ¼ cup thick coconut milk in a saucepan. Add the contents of the processor and cook gently until the mixture is fragrant and oily, about 5 minutes. Add the remaining coconut milk and bring to a boil, stirring constantly; cook until incorporated. Let cool before adding to the fish mixture. The rempah can be made a few hours ahead of time.
Comments
