Tenggiri (Mackerel) In Banana Leaf
Traditional Recipe from Palembang (South Sumatra)
By Erry Safri
🐟 INGREDIENTS 🐟
- 1/2 kg minced fish (ikan giling)
- 2 egg whites
- 150 cc coconut milk (santan)
- 4 tbsp tapioca (kanji) Tani Brand
- Banana leaf
🌶️ SEASONING INGREDIENTS 🌶️
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp sugar
🔥 COOKING 🔥
- Mixed minced fish, egg, coconut milk, and seasoning ingredients to a smooth paste.
- Add the tapioca and leaks.
- Wrap 1 tbsp dough in banana leaf.
- Preheat the oven to 250º F.
- Arrange the otak-otak into pan and cook.
⏰ TIME ⏰
Preparation takes about 15 minutes and cooking takes 20-25 minutes.
🥜 PEANUT SAUCE 🥜
100g minced peanut (skinned) or peanut butter
1 tbsp chilli sauce
1 tbsp tomato sauce
250 cc warm water
🛒 BUYING GUIDE 🛒
1 tbsp chilli sauce
1 tbsp tomato sauce
250 cc warm water
- Tenggiri Fish in Pasar Bawah or Pasar Rumbai Fish Market.
- Coconut milk (fresh) in Pasar Rumbai
- Tapioca (Tani Brand) in Pasar Pusat (Toko Semarang)
- Banana leaf in Pasar Bawah or pasar Rumbai.
🌴 COCONUT MILK 🌴
Coconut milk or santan, is indispensable to Indonesia cooking. Used as flavoring and also as a thickening for sauces.
There are two ways to make coconut milk:
There are two ways to make coconut milk:
- Fresh santan, made fresh from coconut, this is always the best coconut milk in term of color, taste and texture (Pasar Rumbai)
- Coconut cream santan, this type of coconut milk produced from commercially package coconut.
Fresh santan does not keep well and should used within 24-30 hours. It must be stored in refrigerator, it may thicken like cream, but when heated it returns its original (mixing the cream and warm water)
Did you know?
Otak means brains in Indonesian and Malay, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being gray, soft and almost squishy.
Read More: The Origin of Otak-otak
Read More: The Origin of Otak-otak
