Otak-otak

Rather than the usual mince fish otak otak most people have accustomed to, this otak otak or fish mousse is a fish based delicacy of which slices of fish are marinated and soaked in a thickly coated spices, mince shallots, onions, ginger, chillies and wrapped in banana leaves. Smaller fish are normally cut into two while bigger fish are sliced. The concoction is then wrapped in coconut leaf and cooked over a slow charcoal fire. Some places minced the fish meat with its spices while the famous ones in Kuala Kemaman still concocted the whole fish meat coated with spices. Some otak-otak use concoctions of prawn, squid or crab meat which gives choice of preferences to food lovers. Kuala Kemaman, a little fishing village which is famous of otak-otak, satar and ikan bakar. The jetty at Kuala Kemaman River is crowded with fishing boat returning with the harvest from the sea and supplies the fresh seafood for making satar, otak-otak and other seafood products. Warung Otak-Otak Che Wan at Kuala Kemaman serves famous spanish mackerel otak-otak. The barbequed and aromatic smell of otak-otak never fails to prompt visitors to ask for second helpings.

 

Material :
300 g of spanish mackerel
1/2 grated coconuts young
3 leaves kaduk [fine inflorescence]
salt
palm leaves / coconut [cut over 10 inches]

Fine Machine Materials
1 s / small white pepper
5 red onion
2 cloves of garlic
1 s / big curry
1/2 cm belacan
1 small hard fruit


HOW

1. Clean the fish and thin hiriskan.
2. Even grated coconut ground to fine
3. Mix fish, young coconut leaves kaduk & materials and machine-flat mix together salt
4. Fill this mixture into the coconut leaf cuttings. Close this section with palm leaf cuttings / oil well and fix it with the stick.
5. Prepare a charcoal embers. Bake until cooked brain hemispheres