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!
Slice 140 grams of tenggiri fish into elongated fillet each weighing about 10 gram.
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.
Transfer the fish paste into a piping bag and place one sheet of spring roll wrapper diagonally on a chopping board.
Pipe the paste on the wrapper and place a slice of tenggiri fish over. Roll to seal tightly.
Repeat this until all fillings and fillets have been used up. Heat up oil over medium heat and fry until golden brown.
Heat up oil in a saucepan and sauté garlic paste, red onion chilli paste, belacan, anchovy powder till oil splits.
Add in tamarind paste, sugar, salt and Ajinomoto.
Add in water to thin out. Simmer for another 10 minutes. Keep aside until ready to use.