Otak-Otak (Spiced Fish Cakes)

Ingredients

• 1 lb Fish Fillets (Mackerel or White Fish)
• 1/2 cup Coconut Milk
• 2 Onions
• 4 cloves Garlic
• 1 inch Ginger
• 2 stalks Lemongrass
• 1 tbsp Chili Paste (Sambal Oelek)
• 1/2 tsp Turmeric Powder
• 1/4 tsp Cumin Powder
• 1/4 tsp Coriander Powder
• 1 tsp Salt
• 1/2 tsp Sugar
• 8 sheets Banana Leaves
• 1 tbsp Flaxseed Meal
• 3 tbsp Water

Instructions

1. 1In a small bowl, combine the 1 tbsp flaxseed meal with 3 tbsp water. Stir well and let it sit for 5 minutes to thicken into a slurry.
2. 2Place the 1 lb fish fillets into a food processor and process until a smooth paste forms. Transfer the fish paste to a medium bowl.
3. 3Add the 2 onions, 4 cloves garlic, 1 inch ginger, and 2 stalks lemongrass to the food processor. Process until a very fine paste forms. Add this onion paste to the bowl with the fish paste.
4. 4To the bowl with the fish and onion pastes, add the 1/2 cup coconut milk, 1 tbsp chili paste, 1/2 tsp turmeric powder, 1/4 tsp cumin powder, 1/4 tsp coriander powder, 1 tsp salt, 1/2 tsp sugar, and the prepared flaxseed meal slurry. Mix everything together thoroughly until well combined.
5. 5Cut the 8 sheets of banana leaves into roughly 8x10 inch rectangular pieces. If the leaves are stiff, you can briefly warm them over a low flame or in a microwave for 10-15 seconds to make them more pliable.
6. 6Place about 2-3 tablespoons of the fish mixture onto the center of each banana leaf piece. Fold the banana leaf over the mixture to create a sealed packet, like a small envelope. You can secure the ends by tucking them in or using a toothpick if needed.
7. 7Arrange the otak-otak packets in a steamer basket over simmering water. Cover and steam for 15-20 minutes. The fish cakes are done when they are firm to the touch and the internal temperature reaches 165°F (74°C). Alternatively, you can grill the packets over medium heat for 15-20 minutes, turning occasionally, until the banana leaves are lightly charred and the fish is cooked through.

Substitutions

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