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Otak-Otak Popiah

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

This recipe pays homage to the southern Malaysian town of Muar in Johor, where it is known to be a popular destination for fresh otak-otak!

 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
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.