Steamed Nyonya Otak-Otak (Spicy Fish Cake)
Steamed Nyonya Otak-Otak (FIsh Cake) is a well-known traditional dish in Malaysia. This Steamed Nyonya Otak-Otak is a recipe of our family. My mother learned it from my grandmother, and now it's my turn to inherit the good taste of the family.
Servings: 3 people
Calories: 210kcal
Ingredients
SEAFOOD
- 100 g Fish Grouper or Red Snapper
- 30 g Prawn
SEASONING FOR SEAFOOD
- Salt, Sugar, Pepper and Cornstarch Just a little
PASTE
- 10 g Dried Shrimp
- 1 tsp Belacan Shrimp Paste
- 3 pcs Galangal
- 100 g Shallot
- 1 stick Lemongrass
- 1 pc Red Chili 1
- 1 pc Bird's Eye Chili
- 1 tbsp Turmeric Powder
SEASONING FOR PASTE
- 3 tbsp Coconut Milk
- 1 tbsp Oyster Sauce
- 1 tbsp Cooking Oil
- 1 pc Egg
- 4 pcs Limau Purut Leaf
- 4 pcs Wild Betel Leaf
Instructions
- Dice fish and prawn, add seasoning.
- Roast the dried shrimp and Belacan until fragrant.
- then put into a blender with other diced [PASTE] ingredients. Add in Coconut Milk, Oyster Sauce and Cooking Oil.
- Blend it until smooth.
- Add in an egg, fish and prawn, sliced Limau Purut Leaves and sliced Wild Betel Leaves, mix well.
- Put Banana Leaf at the bottom of bowl, then pour in the mixed well Otak-Otak paste.
- Steam with middle low heat for 20 minutes. Then the delicious Steamed Nyonya Otak-Otak is ready for serve.
Video
Nutrition
Serving: 1portion | Calories: 210kcal | Carbohydrates: 19.2g | Protein: 13.1g | Fat: 10.5g | Saturated Fat: 4.8g | Cholesterol: 121mg | Sodium: 787mg | Potassium: 412mg | Sugar: 1.4g | Calcium: 149mg | Iron: 4mg