GRILLED KELONG FISH WITH OTAH MARINADE

Name: GRILLED KELONG FISH WITH OTAH MARINADE
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Malaysian
Ingredients: Dish Ingridients; 1 kg fresh coconut milk; 4 tsp turmeric leaves, finely cut, chiffonade; 2 pcs kaffir lime leaves, finely cut, chiffonade; 2 large onion, finely chopped; 4 eggs; 1 tbsp fish sauce; 3 tbsp hoachi; 20 g fresh galangal; 24 g candlenuts; 15 g sugar; 8 g cornflour; 10 g salt; 20 g belachan; 60 g chilli powder; 20 g turmeric; 40 g old ginger; 1 cup fresh Thai basil leaves; 1 cup fresh laksa leaves; 2 tablespoon cashew; 1 tablespoon sugar; 1 1/2 tablespoon dark sesame oil; 1 tbsp haochi; 1 tablespoon vinegar; 1 teaspoon crushed red pepper; 3 tablespoon olive oil

This is the luxe version of otak otak that you can serve to your family.

20 mins

Cooking Time
Medium

Difficulty
15 mins

Prep Time
6 People

Serves

Dish Ingridients
1 kg fresh coconut milk
4 tsp turmeric leaves, finely cut, chiffonade
2 pcs kaffir lime leaves, finely cut, chiffonade
2 large onion, finely chopped

Rempah Ingredients

4 eggs
1 tbsp fish sauce
3 tbsp hoachi
20 g fresh galangal
24 g candlenuts
15 g sugar
8 g cornflour
10 g salt
20 g belachan
60 g chilli powder
20 g turmeric
40 g old ginger

Basil and Laksa Leaf Pesto Ingredients

1 cup fresh Thai basil leaves
1 cup fresh laksa leaves
2 tablespoon cashew
1 tablespoon sugar
1 1/2 tablespoon dark sesame oil
1 tbsp haochi
1 tablespoon vinegar
1 teaspoon crushed red pepper
3 tablespoon olive oil

Blend the rempah until a fine paste
mix rempah together with coconut milk and onions, and chiffonaded leaves (turmeric leaves, kaffir lime leaves)
marinate fish fillets in the coconut milk rempah mixture for 12 hours in fridge
Wrap each fillet in a banana leaf with 3 tablespoons of the mixture
grill in preheated 160 degrees celcius oven for 20 minutes
Blend all the above in the food processor until a fine paste consistency