The fish I choose is Siakap fish .Using a spoon which I only manage to get
around 172-200g.
Mixed coconut cream with plain water to a totality of 150ml coconut milk
Add in coconut milk to the blended paste and mixed till well combine.
In another bowl I add an additional 1 tsp of chilly boh for extra spicy.
Pour in the otak otak paste.
Fold the banana leaf carefully so that the otak otak paste won’t escape. Bring the shorter sides to the middle and then bring each end to the middle in turn. Fold the flaps outwards so your parcel is secure.
NYONYA STEAMED OTAK-OTAK
Ingredient
200gm Siakap fresh flesh fish.
2 heaped tsp of rice flour
150ml coconut milk
(25g Kara brand coconut milk +150ml water)
Ingredient A
2 eggs, lightly beaten
1 tbsp sugar (optional)
1 tsp salt (control not too salty)
Ingredient B For the rempah
2 big Onion peeled and sliced
5 cloves garlic, peeled and sliced
1-2 fresh red chilies, deseeded and sliced
1 - tsp Chilli Boh
(Taste if chilli boh spicy hot or not depending on own preference)
Finely julienned
thumb-length knob of lengkuas, and turmeric each -
3 batons lemongrass ( lower white portion)
6 daun limau purut young one, finely julienned
Method
In a food processor grind ingredient B first till fined to ensure smooth paste
Add ingredient A and fish flesh to blend till well combine
Bring the blended paste to a bowl add coconut milk and rice flour till smooth.
Set aside for estimate 15 minutes before wrapping in banana leave to steam.
Steam for 15 minutes.
That's it
For wrapping
8 pieces of banana leaves (steamed for 2-3 minutes to soften and pat it dry)