Homemade Otak-Otak (Fish)

Ingredients:

300g Mackerel Meat or any white fish

Banana Leaves

Toothpicks

Blend (A)

10 pcs shallots

4 cloves garlic

20 dried chili ~ deseeded

5 fresh red chili ~ deseeded

1" galangal (Blue ginger)

2 stalk lemongrass ~ sliced thinly

8 pcs kafir lime leaves ~ thinly julienne

20g Belacan ~ roasted

Spices

1 tsp turmeric powder

1 tbsp curry powder

1 tsp sugar

1-1/2 tsp salt

1 tsp cornflour

2 tbsp rice flour

2 egg whites

250ml coconut milk

Directions/Instructions:

1. Add fish meat to a food processor & give it a few pulses.
2. Add (A) to an electric blender, grind until a smooth paste.
3. Place the blended paste in a stain-proof mixing bowl & add all the spices ingredients.  Mix well.
4. Then add fish meat into the spice mixture, mix well.  The otak-otak paste is ready.
5. Soak banana leaves in hot water till softened & wipe dry with the kitchen towel before use.  Cut to 16x15cm size.  the longer width must run parallel to the lines of the banana leaf.
6. Place about 30g otak-otak paste in the center of the banana leaf.  Fold one edge of the banana leaf to cover the otak paste.  Fold along the lines of the banana leaf and not against, else the banana leaf will crack and break.
7. Fold the other edge in & press down gently.  Use bamboo toothpicks to secure both ends of the otak-otak.  Repeat until all the otak-otak paste is used up.
8. Bake or grill the otak-otak in a preheated oven of 200 deg C until the leaves have browned evenly for about 10-14 mins. (Tip: Position grill rack close to the top heating coil)