Otak Otak (Grilled Fish Quenelles)

3 faves
More from this source
Cooking Light


Add a comment


15 dried hot red chiles, seeded

2 tablespoons chopped peeled fresh lemongrass (about 2 stalks)

5 candlenuts or macadamia nuts

1 (2-inch) piece fresh galangal, peeled and coarsely chopped

1 (2-inch) piece fresh turmeric, peeled and coarsely chopped

15 shallots, peeled and coarsely chopped (about 1 pound)

1 teaspoon belacan (Malaysian shrimp paste) or 2 teaspoons fish sauce

2 tablespoons coriander seeds

2 tablespoons canola oil

1/2 cup thick regular coconut milk

1/2 cup light coconut milk

1 large egg, lightly beaten

1 pound Spanish or other mackerel fillet, skinned

1/4 cup superfine sugar (such as castor sugar)

1 teaspoon salt

8 Kaffir lime leaves, stemmed and cut into thin strips

18 banana leaves, cut into 6-inch squares

You might also like

Cristina Ferrare
Whitefish Quenelles With Beets, Horseradish, An...
Martha Stewart
Organic Lobster Scramble With Caviar & Crème Fr...
David Burke
Grilled Salmon With Basil Lemon Butter
Whole Foods Market
Grilled Fish With Citrus Herb Crust
Steamy Kitchen
Grilled Shrimp With Lime Powder Recipe
Food Republic
Grilled Shrimp Tacos
Real Simple
Grilled Salmon With Avocado-Melon-Cucumber Salsa
Grilled Shrimp With Tamarind Noodles
No Recipes
Perfect Grilled Fish With Lemon Oil & Mint
The Naptime Chef