Name: These spicy fish cakes will be your new favourite appetiser
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 500g skinless blue mackerel fillets, pin-boned and cut into small cubes; 250ml coconut cream; 2 free-range eggs, lightly beaten; 2 Tbsp (heaped) glutinous rice flour or rice flour; 6–8 makrut lime leaves, trimmed and finely sliced; 1 Tbsp caster sugar; 1 tsp salt; 3–4 fresh banana leaves (see Cook’s Tips); 24 toothpicks with pointed ends; Steamed rice, sliced chilli and coriander, to serve (optional); Spice paste; 8 shallots, peeled, roughly chopped; 4 cloves garlic; 4 candlenuts or macadamia nuts; 5 fresh red chillies, deseeded and sliced (leave seeds in if you prefer it hotter), plus extra to serve; 10 dried red chillies (soaked in hot water until softened, drained), chopped; 3–4cm piece galangal or ginger, sliced; 3–4cm piece fresh turmeric, sliced; 3 stalks lemongrass, white part only, chopped; 2 tsp belacan (shrimp paste), toasted (see Cook’s Tips); 2 Tbsp vegetable oil

Passed down from her mother, this recipe for spicy fish cakes or Otak Otak will make your mouth water. Although Otak Otak means ‘brain brain’, this banana leaf-wrapped dish is tantalisingly delicious, and will wow all your dinner party guests.

Ingredients

500g skinless blue mackerel fillets, pin-boned and cut into small cubes

250ml coconut cream

2 free-range eggs, lightly beaten

2 Tbsp (heaped) glutinous rice flour or rice flour

6–8 makrut lime leaves, trimmed and finely sliced

1 Tbsp caster sugar

1 tsp salt

3–4 fresh banana leaves (see Cook’s Tips)

24 toothpicks with pointed ends

Steamed rice, sliced chilli and coriander, to serve (optional)

Spice paste

8 shallots, peeled, roughly chopped

4 cloves garlic

4 candlenuts or macadamia nuts

5 fresh red chillies, deseeded and sliced (leave seeds in if you prefer it hotter), plus extra to serve

10 dried red chillies (soaked in hot water until softened, drained), chopped

3–4cm piece galangal or ginger, sliced

3–4cm piece fresh turmeric, sliced

3 stalks lemongrass, white part only, chopped

2 tsp belacan (shrimp paste), toasted (see Cook’s Tips)

2 Tbsp vegetable oil

Method

Step 1

To make the spice paste, process all the ingredients in a food processor until smooth.

Step 2

To make the filling, combine fish, spice paste and remaining ingredients in a large bowl. Use clean hands to mix well. Cover and refrigerate for 4 hours or overnight for best results.

Step 3

To assemble, cut banana leaves into 12 pieces measuring 18cm x 20cm. Wipe them with a clean tea towel to remove any dirt. Carefully wilt pieces over a gentle flame or wok of boiling water to soften. Pat dry and set aside.

Step 4

Place one banana leaf on a flat surface. Top with 2–3 tablespoons filling. Fold over long sides to enclose filling. One at a time, fold in ends securing each end with a toothpick. Repeat with remaining leaves, filling and toothpicks to make 12 parcels.

Step 5

Bring water to the boil in a large wok or pan. Top with a bamboo steamer filled with the parcels. Ensure the steamer’s bottom is not submerged in water. Cover steamer with a lid. Steam for 10–15 minutes, refilling the wok or pan with hot water as needed, until fish cakes are cooked.

Step 6

Heat a barbecue grill on high heat. Grill parcels for 5 minutes on each side, or until lightly charred.

Step 7

Serve parcels with steamed rice, sliced chilli and coriander.

fish cakes wrapped in banana leaves on two separate plates with rice on the side — (Photography: Will Horner, Styling: Lucy Busuttil)

Cook’s tips

You can use any oily fish for this recipe including salmon, gemfish, blue-eye trevalla or cod.
Fresh turmeric can be replaced with 1 teaspoon ground turmeric.
You can buy both belacan (shrimp paste) and glutinous rice flour from the Asian food section of most large supermarkets or at Asian grocers.
To toast belacan, thinly slice and heat in a piece of foil in a frying pan, turning regularly, or place on a tray in a medium oven (180–190°C) for 5–10 minutes, until fragrant.
If you can’t find fresh banana leaves, use frozen banana leaves, available from most Asian grocers. These do not need to be softened with heat before assembling.
Banana leaves are not edible. They’re used to wrap food for cooking, adding a subtle aroma and keeping everything moist. The banana leaves can also be used as a serving plate.

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.

Ingredients

Method

Cook’s tips

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