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Malaysian Otak Otak

world.food's picture
Ingredients
  Trout 2
  Pepper To Taste
  Salt To Taste
  Onion 1 , chopped
  Garlic 1 , chopped
  Milk 1⁄2 Cup (8 tbs)
  Cabbage leaves 4
  Sweet red pepper 1
  Ground coriander seed 1⁄4 Teaspoon
  Egg 1
  Margarine 2 Ounce (For Frying)
  Oil 1 1⁄2 Cup (24 tbs) (For Frying)
  Tomatoes 2 (To Garnish)
  Lettuce 1⁄8 (To Garnish)
Directions

MAKING
1) Using a wooden meat-beater, beat the fish gently to loosen the skin,.
2) Gently take out the flesh, damaging the skin as little as possible.
3) Take out all the bones.
4) Finely chop the flesh.
5) In a bowl, place the chopped fish with the coriander, seasoning, onion and garlic, egg and milk.
6) Mix the fish mixture well together.
7) In a frying pan, heat margarine, and cook the fish mixture without drying the mixture.

FINALIZING
8) Stuff the fish skins with this stuffing.
9) Wrap each fish stuffed skin in cabbage leaves and place in steam container.
10) Steam for about 20 minutes, or until the cabbage leaves are soft.
11) In a pan, heat the olive oil and fry the cabbage parcels until browned.

SERVING
12) Serve hot garnished with small pieces of pepper, tomato and lettuce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Steamed
Ingredient: 
Cabbage
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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