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.
Otak-Otak Popiah
Ingredients
140 g + 100 grams boneless tenggiri fish
150 g thick coconut cream
30 g red chilli paste, recipe follows
10 g fish curry powder
50 g tapioca starch
40 g whole egg
5 g white pepper powder
10 g fish sauce
10 g sugar
2 g Ajinomoto
1015 sheets spring roll wrappers
Enough oil for frying
Red Chili Paste
150 g cooking oil
20 g garlic paste
70 g red onion paste
50 g chilli paste
6 g belacan
50 g pounded anchovy powder
20 g seedless tamarind paste
20 g sugar
5 g salt
5 g Ajinomoto
100 ml water
Instructions
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
6
Heat up oil in a saucepan and sauté garlic paste, red onion chilli paste, belacan, anchovy powder till oil splits.
7
Add in tamarind paste, sugar, salt and Ajinomoto.
8
Add in water to thin out. Simmer for another 10 minutes. Keep aside until ready to use.
- Tags: #seafood
