Banana Leaf Otak-Otak with Fresh Rempah

⏱ 75 min · Serves 4

Silky spiced fish mousse, fragrant with lemongrass, galangal and turmeric, wrapped in banana leaf and grilled until the parcels char and perfume the whole kitchen. Serve hot with lime and cold beer.

Per serving: 345 kcal · 27.0g protein · 13.0g carbs · 212.0g fat

Ingredients

• 450g skinless white fish fillets (mackerel, snapper or cod), roughly chopped
• 4 dried red chillies, soaked in hot water 15 min
• 3 fresh red chillies, deseeded
• 5 shallots, peeled
• 3 garlic cloves
• 2 lemongrass stalks, tender parts only, sliced
• 20g galangal, peeled and sliced
• 2 tsp fresh turmeric, grated (or 1 tsp ground)
• 1 tsp shrimp paste (belacan), toasted
• 200ml thick coconut milk
• 1 large egg
• 2 tbsp rice flour or cornflour
• 1 tbsp fish sauce
• 1 tsp sugar
• 3/4 tsp salt
• 6 kaffir lime leaves, very finely shredded
• 1 packet banana leaves (about 12 pieces, 20x25cm), or foil
• Cocktail sticks or kitchen string
• Lime wedges and steamed rice, to serve

Method

1. Open in the app for step-by-step mode.