Otak-Otak (Grilled Spiced Fish Custard)
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Ingredients
- 500 g white fish fillets (such as pollock)
- 150 ml tinned coconut milk
- 2 eggs
- 4 shallots
- 3 fresh red chillies
- 1 lemongrass stalks, finely chopped
- 3 kaffir lime leaves
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 247 kcal
- Protein
- 28.7 g
- Carbohydrate
- 7.9 g
- of which sugars
- 3.7 g
- Fat
- 11 g
- of which saturates
- 7.3 g
- Fibre
- 1.9 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4) and line a baking dish with foil, standing in for the traditional banana leaf.
- 2
Blend the shallots, red chillies, lemongrass and ground turmeric to a paste.
- 3
Flake the fish fillets into small pieces and mix with the paste, coconut milk, eggs and finely sliced kaffir lime leaves until well combined.
- 4
Spoon the mixture into the lined dish and smooth the top.
- 5
Bake for 25-30 minutes until just set and firm to the touch with no liquid pooling in the centre.
- 6
Rest for 5 minutes before serving with steamed rice.
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