Otak-Otak (Soy-Free)

Ingredients

• 500 g White Fish Fillet (Mackerel or Snapper)
• 200 ml Coconut Milk
• 1 piece Eggs
• 3 pieces Red Chilies
• 8 pieces Shallots
• 4 cloves Garlic
• 1 inch Ginger
• 1 inch Turmeric
• 2 stalks Lemongrass
• 4 leaves Kaffir Lime Leaves
• 2 tbsp Tapioca Starch
• 1 tsp Salt
• 1 tsp Sugar
• 8 pieces Banana Leaves

Instructions

1. 1Cut the 500 g of White Fish Fillet into 1-inch pieces.
2. 2Finely grind or blend the 3 Red Chilies (seeds removed if you prefer less heat), 8 Shallots, 4 cloves Garlic, 1 inch Ginger, 1 inch Turmeric, and the white parts of the 2 stalks Lemongrass into a smooth paste. You can do this in a food processor or with a mortar and pestle.
3. 3In a large bowl, combine the 1-inch pieces of fish, the spice paste, 200 ml Coconut Milk, 1 piece Egg, 2 tbsp Tapioca Starch, 1 tsp Salt, and 1 tsp Sugar. Mix everything together thoroughly until the fish is fully coated and the mixture is uniform.
4. 4Prepare the banana leaves by cutting them into 8 rectangular pieces, each large enough to hold a portion of the fish mixture. Lightly grill the 8 Banana Leaves over medium heat for about 30 seconds per side, or until they become pliable and slightly fragrant. This makes them easier to fold and prevents them from cracking.
5. 5Finely chop the 4 Kaffir Lime Leaves and stir them into the fish mixture. This adds a fragrant citrus note.
6. 6Spoon about 1/8th of the fish mixture onto the center of each prepared banana leaf. Fold the banana leaf over the mixture to create a neat rectangular packet, tucking in the sides. Secure with toothpicks if needed, though a tight fold is usually sufficient.
7. 7Place the otak-otak packets on a grill or grill pan over medium heat, which is approximately 350°F (175°C). Grill for 10 to 12 minutes on each side. The fish is cooked through when it feels firm to the touch and reaches an internal temperature of 145°F (63°C). The banana leaves should be lightly charred in spots, and the filling should be opaque and firm.
8. 8Carefully remove the otak-otak packets from the grill and let them rest for 2 minutes before serving hot.

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