Otak-Otak (Spicy Fish Mousse)By Mable Tan • Aug 26th, 2008 • Category: What's Cooking
For those who have never had Otak-Otak before, you might think it’s rather strange to associate fish with mousse. I don’t blame you. I’ve judged many things by name and appearance myself, and sometimes I remain adamant that somethings cannot taste good together no matter how fancy it sounds. Like for example, veal and chocolate.
I was at Peter Doyle’s food demonstration last night and I thought I heard something quite strange. Apparently it is almost tradition to have veal and chocolate together. Gourmet it might be, but my brain cells cannot comprehend how it is possible. But. I’m sure a chef like Peter must know what he’s talking about. After the lovely dishes he’d whipped out last night, I’d believe anything he says. Ahh… gourmet is like a slice of heaven.
Anyway, back to Otak-Otak, I’ve been pining for this delicious Malaysian dish. This is the shortened and probably not-very-authentic version as I’d cheated with red curry paste. I am quite happy with it. However, if you’re really in the mood to explore true authentic cooking, there are recipes of Otak-Otak on the net for you.
Otak-Otak (Spicy Fish Mousse)
- 400g white fish fillets
- 1/2 cup (8 tbsp) of red curry paste
- 1 tbsp cornflour
- mint leaves
- 1 egg
- 2 teaspoons of lime juice
- 1 cup of coconut milk
- 1 teaspoon of fish sauce
- 1/2 tsp white pepper
- Chop fish into small pieces or to make into a paste, work it in a food processor.
- Mix all the ingredients together.
- Marinate for 20 – 30 minutes.
- Steam it on medium-high heat for 15 minutes until cooked and set.
- Make an aluminum foil envelope or a loaf tin and bake for 20 minutes in a preheated oven at 170C till skewer comes out clean.
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