How to Make Indonesian Otak - Otak Pipih Recipe

Food Of Indonesia Recipe - Otak-Otak Pipih These Javanese fish cakes are flavored with coconut, spices and shallots, and can be prepared several hours in advance and kept refrigerated before the final deep-frying.

Indonesian Otak-Otak Pipih

Otak-Otak Pipih Ingredients :

• 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 Soto Sauce, to serve

Otak-Otak Pipih Spice Paste Ingredients  :

• 2 candlenuts, roughly chopped
• 1/2 in (1 cm) fresh galangal, peeled and sliced
• 1/2 in (1 cm) fresh ginger, peeled and sliced
• 3 shallots, peeled
• 2 cloves garlic, peeled

Instructions to Make Otak-Otak Pipih :

1. Prepare the Pickled Shallots and Soto Sauce.
2. 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.
3. 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.
4. 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.
5. 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 Soto Sauce on the side.

Otak-Otak Pipih Note :

• Serves 4 to 6 Portions
• Preparation time: 20 mins + time to prepare the pickles and sambal
• Cooking time: 25 mins + time to prepare the pickles and sambal

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