Senangin fish fillet Otak-Otak on popular demand

I have posted this recipe using Salmon before and my friend Sonia of Nasi Lemak Lover have also just posted this with some slight changes to my recipe.  After making it again on popular demand, but this time using Senangin fillets and prepared it in a slightly different way.  I am very happy with the result because it tasted even better.  I omitted the galangal and Maggie chicken stock used in the salmon otak-otak. Instead of chunks of fillets, I combined bite size fillet and fillet flakes. This made the texture very different and it gives a more pleasing feel to the palate.  If you are an otak-otak lover like me, try this and you will not regret it. Trust me, once you can make your own, you will not spend another “sen” (dime) buying what is sold in the market. This dish is also a crowd pleaser and when served in a party, you will definitely get lots of oooos and aaahs! Don't be surprise when you what you made will never be enough. 

The Ingredients

The Mixture of fish and paste

Otak-Otak ready for the steamer

The final product

Ingredients:

(A)

500gm senangin fish fillets, (flaked 250 gms, cut into small cubes for balance of 250gm)

225ml thick coconut milk

2 eggs, lightly beaten

8 pcs kaffir lime leaves, removed the spines and finely sliced

½ tsp ground white pepper

½ tsp salt

½ tsp sugar

Ingredients for the paste:

(B)

10 pieces red chillies, seeds removed and sliced

(do not remove seeds if want it to be more spicy)

2 stalk lemongrass, finely sliced

4 petals of bunga kanta, finely sliced

10 pcs candlenuts, roasted (pound)

1 pc shrimp paste approx. 1.5 in x 1.5 in x 3/4 in thick

4 cloves garlic sliced

5 shallots, finely sliced

1.5 inch fresh tumeric, (cut into smaller pieces)


(C)

20 pcs medium size daun kaduk (betel leaves) or more if it is small pieces (to lay on banana leaves before putting the fish and paste mixture)

20 pcs 6 inches x 8 inches banana leaves, cleaned (see video on how to soften the leaves)

Method:

Clean fish, remove skin and, flaked and cut them accordingly. Blend all paste ingredients (B) in a blender. If you want it to taste even better, pound the spices using mortar and pestle instead.  In a large mixing bowl, add in (A) and (B) and mix them thoroughly.

Method of making banana leaf parcels for steaming:


First, soften the banana leaves. See video on how to:

Bring water in the steamer to boil to be ready for the parcel.  In each banana leaf, place 1 or 2 betel leaves. Place 3 table spoon of fish and paste mixture onto the betel leaves and make the parcel. Use staples to secure the folds and place the parcels on the rack of a steamer for approximately 12 mins or until fished is cooked and paste is set. Serve hot. 


Note: I suggest you steam 1 parcel to garge the time. From the above ingredients, I managed to make 15 parcels. It is okay to have 20 betel leaves and banana leaves each just in case some are torn and cannot be used.

See video on how to make banana parcel

Note: The time for steaming may varies according to the size of the parcel. If a bigger parcel, allow more time but do not over cook.

 I have submitted this entry to  Malaysian Monday.  Do check out 3 hungry tummies or test with a skewer for more information.

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