Otak Otak (Grilled Fish Quenelles)

Name: Otak Otak (Grilled Fish Quenelles)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 18 banana leaves, cut into 6-inch squares; 1 teaspoon belacan (Malaysian shrimp paste) or 2 teaspoons fish sauce; 2 Tbsps canola oil; 118 milliliters thick regular coconut milk; 2 Tbsps coriander seeds; 1 large egg, lightly beaten; 2 inches fresh galangal, peeled and coarsely chopped; 8 Kaffir lime leaves, stemmed and cut into thin strips; 2 Tbsps chopped peeled fresh lemongrass (about 2 stalks); 118 milliliters light coconut milk; 5 candlenuts or macadamia nuts; 454 grams Spanish or other mackerel fillet, skinned; 15 dried hot red chiles, seeded; 1 teaspoon salt; 454 grams 15 shallots, peeled and coarsely chopped (about; 59 milliliters superfine sugar (such as castor sugar); 2 inches fresh turmeric, peeled and coarsely chopped

Otak Otak (Grilled Fish Quenelles) is It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up kaffir lime leaves, belacan, coriander seeds, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place chiles in a medium bowl; cover with boiling water.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Let stand for 30 minutes or until tender, and drain.

Combine chiles, lemongrass, and next 3 ingredients (through turmeric) in a food processor, and process until finely ground.

Ingredients you will need

Lemon Grass

Turmeric

Chili Pepper

Equipment you will use

Food Processor

Add shallots and belacan; process until ground.

Ingredients you will need

Shallot

Belacan

Heat a large skillet over medium heat.

Equipment you will use

Frying Pan

Add coriander seeds to pan; cook 1 minute or until toasted, shaking pan occasionally.

Ingredients you will need

Whole Coriander Seeds

Equipment you will use

Frying Pan

Add seeds to chile mixture; process until ground.

Ingredients you will need

Chili Pepper

Seeds

Increase heat to medium-high.

Add oil to pan, and swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chile mixture to pan. Stir-fry for 5 minutes or until fragrant.

Ingredients you will need

Chili Pepper

Equipment you will use

Frying Pan

Combine regular and light coconut milks, stirring with a whisk.

Ingredients you will need

Coconut

Equipment you will use

Whisk

Add coconut mixture to spice mixture, stirring to combine, and bring to a boil.

Ingredients you will need

Coconut

Remove from heat. Cool for 15 minutes; stir in egg.

Ingredients you will need

Egg

Place fish in food processor, and process until finely ground.

Ingredients you will need

Fish

Equipment you will use

Food Processor

Combine spice mixture, fish, sugar, 1 teaspoon salt, and lime leaves in a large bowl. Divide mixture into 18 equal portions (about 3 1/2 tablespoons each).

Ingredients you will need

Lime Leaves

Sugar

Fish

Salt

Equipment you will use

Bowl

Preheat grill to medium-high heat.

Equipment you will use

Grill

Working with 1 banana leaf at a time, place leaf on grill. Grill 1 minute or until leaf color brightens and texture softens; remove leaf from grill. Spoon 1 portion fish mixture into center of leaf, shaping mixture into a 2 x 3-inch rectangle, and fold sides of banana leaf over fish mixture. Secure leaf with wooden picks. Repeat procedure with remaining banana leaves and fish mixture to yield 18 parcels.

Ingredients you will need

Banana Leaves

Fish

Equipment you will use

Grill

Arrange parcels on grill rack, and grill for 3 minutes on each side or until desired degree of doneness. Chill at least 1 hour before serving.

Equipment you will use

Grill

Equipment

Ingredients

Servings:

banana leaves, cut into 6-inch squares 1teaspoon

belacan (Malaysian shrimp paste) or 2 teaspoons fish sauce 2Tbsps

canola oil 118milliliters

thick regular coconut milk 2Tbsps

coriander seeds 1large

egg, lightly beaten 2inches

fresh galangal, peeled and coarsely chopped 8

Kaffir lime leaves, stemmed and cut into thin strips 2Tbsps

chopped peeled fresh lemongrass (about 2 stalks)118milliliters

light coconut milk 5

candlenuts or macadamia nuts 454grams

Spanish or other mackerel fillet, skinned 15

dried hot red chiles, seeded 1teaspoon

salt 454grams

15 shallots, peeled and coarsely chopped (about 59milliliters

superfine sugar (such as castor sugar)2inches

fresh turmeric, peeled and coarsely chopped

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.