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Malaysian Recipe : Otak-Otak Putih

Baked Fish Paste with Rich Coconut Cream



  • ¾ tbsp salt
  • 1 ½ tsp MSG
  • 1 tsp sugar
  • 1 tsp tapioca flour
  • Dash of pepper
  • 1 tsp galangal juice
  • 8 oz grated coconut, white
  • 19 oz fish meat
  • 2 egg whites, lightly beaten
  • 40 pieces banana leaves (8 inch x 10 inch)


  1. Add 4 tbsp water to coconut and squeeze for milk. Set aside.
  2. Stir A into coconut milk till dissolved. Set aside.
  3. Blend fish meat and coconut mixture in electric food processor to make a fine paste.
  4. Remove paste to a large basin and gradually add the egg white. Beat till stiff.
  5. Place banana leaf on table. Wet hands and pat spoonful of paste into longish, flat shape on leaf. Fold longer ends of banana leaf over paste. Pin ends with toothpicks. Repeat with remaining paste.
  6. Fry packets in iron pan or place under a hot grill until cooked (7 to 8 minutes)

Note: To get a fine texture for this dish, use Wolf Herring (ikan Parang)

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Last Modified: 11/27/11.