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Fragrant Fried Fish Cakes - Otak Otak Pipih
By poisoneyes | February 26, 2008
These Javanese fish cakes are flavoured with coconut, spices and shallots, and can be prepared several hours in advance and kept refrigerated before the final deep-frying.
1 cup (100 g) freshly grated coconut or 1 cup (80 g) unsweetened desiccated coconut
1 lb (500 g) white fish fillets, skinned and cut into chunks
2 eggs
1 teaspoon sugar
1 teaspoon salt
1 cup (250 ml) thick coconut milk
Oil, for deep-frying
1 portion Pickled Shallots to serve
1/2 portion Sambal Soto to serve
Spice Paste
2 candlenuts, roughly chopped
1/2 in (1 cm) fresh galangal, peeled and sliced
3 shallots, peeled
2 cloves garlic, peeled
- Prepare the Pickled Shallots and Sambal Soto.
- Dry-fry the grated coconut in a skillet over low heat, stirring constantly until golden brown, about 10 minutes for fresh coconut and 5 to 7 minutes for desiccated coconut. Do not allow the coconut to burn. Set aside to cool in a small bowl.
- Make the Spice Paste by grinding all the ingredients in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Add the fish chunks and grind until fine.
- Place the ground mixture in a large bowl. Add the eggs, sugar and salt, and mix well. Shape the mixture into small balls, then flatten with your palm and shape them into patties.
- Heat the oil in a wok and deep-fry the patties until cooked and golden brown on all sides, 3 to 5 minutes. Remove from the oil and drain on paper towels. Serve hot with serving bowls of the Pickled Shallots and Sambal Soto on the side.
Serves: 4 to 6
Preparation time: 20 mins + time to prepare the pickles and sambal
Cooking time: 25 mins + time to prepare the pickles and sambal
