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Malaysian Spicy Fish Cakes in Banana Leaves

Serves: 4Category: Fish & SeafoodRecipe Course: MainMachine: Cooking MachineTotal time (min.): 70
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These spicy Malaysian fish cakes, also known as ‘otak-otak’, are flavoured with fragrant chillies, lemongrass and coconut which intensifies when steamed inside the banana leaves. Because the fish is steamed, this recipe is great for a healthy weeknight meal served alongside rice and a papaya salad. Don’t fret if you can’t get hold of banana leaves as greaseproof paper will work just as well in its place, and you can skip the step where the banana leaves are steamed, as this is to make them pliable.

Ingredients

Tools

Method

  1. Assemble the Food Processor attachment to the machine
  2. Fit the knife blade to the Food Processor bowl
  3. Add onion, garlic clove, red chili, lemongrass stalk, kaffir lime leaves, ground turmeric and sea salt to the Food processor attachment
  4. Attach the lid and ensure it is locked into place
  5. Mix until blended then scrape bowl
  6. Add coconut cream to the Food processor attachment
  7. Blend until combined then scrape bowl
  8. Blend until smooth
  9. Add egg and cod fillet to the Food processor attachment
  10. Blend until well combined
  11. Remove the attachment from the machine
  12. Place banana leaves on a clean cutting board
  13. Cut into squares then set aside
  14. Add water to the Cooking Chef XL Bowl
  15. Steam with splashguard fitted until boiling - 2 min, 130°C
  16. Transfer content of cutting board to Steaming basket
  17. Attach the steaming basket
  18. Steam - 4 min, 102°C
  19. Carefully remove the banana leaves from the Steaming basket
  20. Rinse under cold water and dry thoroughly
  21. Place the banana leaves on a work surface
  22. Spoon 2 Tbsp of the fish mixture into the centre of each leaf
  23. Shape into rounds
  24. Fold each side of the leaf into the centre to make a square parcel
  25. Tie a piece of string around each parcel to secure
  26. Repeat the same with the remaining fish mixture
  27. Add cooking spray to the Steaming basket
  28. Steam until boiling - 2 min, 120°C
  29. Place four fish parcels in the Steaming basket
  30. Steam until cooked through - 8 min, 102°C
  31. Transfer parcels to plate
  32. Cover with kitchen towel then set aside
  33. Repeat the same with the remaining fish parcels
  34. Serve

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