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GRILLED KELONG FISH WITH OTAH MARINADE

This is the luxe version of otak otak that you can serve to your family.

  • 15 min Preparation Time
  • 20 min Cooking Time
  • 6 Serv. Recipe Serves

Ingredients & Method

  • Dish Ingredients
  • 1kg fish fillets, snapper
  • 1kgs fresh coconut milk
  • 4 turmeric leaves, finely cut, chiffonade
  • 2 pcs kaffir lime leaves, finely cut, chiffonade
  • 2 large onions, finely chopped
  • -----------------------------------
  • Rempah Ingredients
  • 4 eggs
  • 1 tbs fish sauce
  • 3 tbs haochi
  • 20g Galangal
  • 24g Candlenuts
  • 15g sugar
  • 8g corn flour
  • 10g salt
  • 20g belachan
  • 60g chilli powder
  • 20g Turmeric
  • 40g old ginger
  • -----------------------------------
  • Basil and Laksa Leaf Pesto Ingredients
  • 1 cup fresh Thai basil leaves
  • 1 cup fresh laksa leaves
  • 2 tablespoons cashews
  • 1 tablespoon sugar
  • 1 1/2 tablespoons dark sesame oil
  • 1 tablespoon haochi
  • 1 tablespoon vinegar
  • 1 teaspoon crushed red pepper
  • 3 tablespoons olive oil
  • Blend the rempah until a fine paste
  • mix rempah together with coconut milk and onions, and chiffonaded leaves (turmeric leaves, kaffir lime leaves)
  • marinate fish fillets in the coconut milk rempah mixture for 12 hours in fridge
  • Wrap each fillet in a banana leaf with 3 tablespoons of the mixture
  • grill in preheated 160 degrees celcius oven for 20 minutes
  • Blend all the above in the food processor until a fine paste consistency
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