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Otak (fish Mousse Grilled On A Banana Le

Title: OTAK OTAK (FISH MOUSSE GRILLED ON A BANANA LE is a home-style recipe. Serves 24. Categories: Side dish, Appetizers, Ceideburg 2 Rempah (see below) 1 1/2 lb White fish filets 2 ts Salt 1 tb Sugar 1/2 ts White pepper 1 lg Egg, lightly beaten 4 Fresh or frozen Kaffir lime -leaves (daun limau ...

Illustrative photo

Ingredients

• 1 1/2 lb
• 2 tsp
• 1 tbsp
• 1/2 tsp
• 1
• 4

Method (preview)

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   Categories: Side dish, Appetizers, Ceideburg 2

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   REMPAH (SPICE PASTE-------------------- 8 Dried red chiles

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   Paste 1 c Thick coconut milk

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   If available; or substitute fresh citrus leaves

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   Otak Otak comes in many variations throughout

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   Prepare the Rempah. [Recipe below.

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   S.

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   C.] 2.

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   Pat the fish dry and cut it into 2-inch pieces.

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    Put the fish in the work bowl of a food processor and chop into a fine paste.

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    Add the salt, sugar, white pepper, and egg and process until fully incorporated, about 5 seconds.

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    Transfer the mixture to a large bowl and stir in the cooled rempah.

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    Beat with a wooden spoon or mix with your hands until smooth, about 5 minutes.

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    Remove the spines from the lime leaves and cut the leaves into very fine shreds.

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    Fold them into the fish mixture.

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    Spread 2 to 3 tablespoons of the fish mixture down the middle of the leaf to within 1 inch of the ends.

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    Place a shrimp in the middle of the fish mousse and pat it into the filling to lie flat.

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    Fold the long edges over the filling (they should overlap in the center) to make a flat long packet.

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    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.)

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    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).

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    Serve hot, warm, or at room temperature.

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    VAR1AT1ON: Otak Otak can also be steamed.

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    Put the fish packets on a steaming tray in a wok filled with boiling water and steam over medium- high heat for 5 minutes.

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    REMPAH: (Spice Paste) 1. Cut the chiles just below the stem. Shake the chiles to loosen the seeds.

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    Discard the stem and seeds.

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    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).

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    Cut off and discard the root from the lemongrass.

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    Re move the tough outer leaves until you see a light purple ring. Use only the tender white mid-section; chop coarsely.

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    With the motor running, drop the lemongrass down the feed tube of a mini-processor; chop as fine as possible.

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    Add the galangal; chop as fine as possible.

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    Add the chiles and chop as fine as possible.

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    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.

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    Heat 1/4 cup thick coconut milk in a saucepan over medium-high heat; stir continuously until thick and oily.

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    Add the contents of the processor and cook gently until the mixture is fragrant and oily, about 5 minutes.

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    Add the remaining coconut milk and bring to a boil, stirring constantly; cook until incorporated.

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    Let cool before adding to the fish mixture. The rempah can be made a few hours ahead of time. From "Asian

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    Appetizers" by Joyce Jue, Harlow and Ratner, 1991.

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    ISBN 0-9627345-1-9. Posted by Stephen Ceideberg;

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    December 8 1992.