Muar Otak (spicy fish cake)

I like my otak-otak pan fried rather than steam. How about you?
1. 300g spanish mackeral fish meat
2. 160ml coconut cream
3. 100ml water
1. 2 tablespoon of corn flour
2. 2 tablespoon of curry powder
3. 1 teaspoon of turmeric powder
4. 2 tablespoon blend chili paste (can be homemade or store bought)
5. 1 1/4 teaspoon of salt
6. 1 teaspoon of sugar
7. 1 1/2 teaspoon of minced garlic
8. 1 1/2 teaspoon of minced shallot
1. Remove the fish meat from the bone.
2. Set aside 100g of fish meat.
3. Then, add coconut cream and 200g of fish meat into a blender/food processor. Blend into a smooth paste (as shown in photo below).
4. Scrap the fish paste out into a mixing bowl. Add in all the seasonings. Mix well.
5. Add in the 100g of fish meat that you have set aside earlier.
6. Then add in 100ml of water. Mix into a paste.
7. If you are making it for the first time, to check the taste and texture, take a small spoonful and pan fried it. If the taste and texture suits you, it is done. If not, adjust the taste or add water to adjust the texture.
8. At this point, you can pack them into separate serving. Keep them in fridge if you will be eating them in 1-2 days. Otherwise packed into small servings and freeze them.
9. Enjoy it steamed or pan fried.

PHOTOS (for illustration only):

Blended fish with coconut cream.
Fish paste with all the seasonings and ready to be packed.


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