This recipe pays homage to the southern Malaysian town of Muar in Johor, where it is known to be a popular destination for otak-otak; people from surrounding states and Singapore often visit to buy the famous delicacy in bulk. Though there are many variations of otak-otak available throughout the entire South East Asia countries, this version is as close as to the one commonly found in Johor and Singapore.
140 grams + 100 grams boneless tenggiri fish
150 grams thick coconut cream
30 grams red chilli paste, recipe follows
10 grams fish curry powder
50 grams tapioca starch
40 grams whole egg
5 grams white pepper powder
10 grams fish sauce
10 grams sugar
2 grams Ajinomoto
10 – 15 sheets spring roll wrappers
enough oil for frying
1. Slice 140 grams of tenggiri fish into elongated fillet each weighing about 10 gram.
2. In a KENWOOD Food Processor, blend together 100 grams tenggiri fish, coconut cream, chilli paste, curry powder, tapioca starch, whole egg, white pepper powder, fish sauce, sugar and Ajinomoto.
3. Transfer the fish paste into a piping bag and place one sheet of spring roll wrapper diagonally on a chopping board.
4. Pipe the paste on the wrapper and place a slice of tenggiri fish over. Roll to seal tightly.
5. Repeat this until all fillings and fillets have been used up. Heat up oil over medium heat and fry until golden brown.
Red Chili Paste
150 grams cooking oil
20 grams garlic paste
70 grams red onion paste
50 grams chilli paste
6 grams belacan
50 grams pounded anchovy powder
20 grams seedless tamarind paste
20 grams sugar
5 grams salt
5 grams Ajinomoto
100 grams water
1. Heat up oil in a saucepan and sauté garlic paste, red onion chilli paste, belacan, anchovy powder till oil splits.
2. Add in tamarind paste, sugar, salt and Ajinomoto.
3. Add in water to thin out. Simmer for another 10 minutes. Keep aside until ready to use.