Steamed Otak-Otak
1 hour
5 Serving
Don't worry if you don't have a grill at home because this Otak-Otak recipe can also be steamed. The main ingredients of this Otak-Otak recipe are also simple such as dried chilies, coconut milk, and kaffir leaves to increase the aroma. Balanced with Umami flavour and easy to prepare.
Nutrition Value in 1 Serving
Calories
204.0 kcal
Carbohydrate
6.2 g
Protein
20.5 g
Fat
10.8 g
Sodium
625.7 mg
| 500 g | Fish fillet, diced |
| 1 ½ tsp | AJI-NO-MOTO® |
| 3/4 tsp | Salt |
| 1/2 tsp | Sugar |
| 1 tbsp | Fish sauce |
| 1 tbsp | Rice flour |
| 100 g | Thick coconut milk |
| 3 - 4 pcs | Kaffir leaves, finely cut |
| 10 - 12 pcs | Kaduk leaves |
| Enough | Banana leaves |
Ingredient A: blend well
| 2-3 pcs | Shallots |
| 1-2 slices | Galangal |
| 2 pcs | Candlenuts |
| 2 pcs | Red chillies |
| 2-3 pcs | Dried chillies, scald in hot water |
| A small piece | Turmeric |
| 5 g | Shrimp paste |
- Mix fish with blended ingredients (A) and all seasoning.
- Stir in the rice flour, coconut milk and kaffir leaves, mix well.
- Place kaduk leaf on top banana leaf, pour fish mixture and fold neatly.
- Steam in the steamer for 15 - 20 minutes.
With the application of AJI-NO-MOTO®, it is able to reduce about 27% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
