Bengal x Malaysia
Mustard fish otak otak
Bengal steams fish in banana leaf. So does Malaysia. Finally, a meeting with snacks.
55 minTime
33 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original545kcalsame
33 gproteinsame
3 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak the mustard seeds in warm water for 15 minutes. Grind with the green chillies, a pinch of salt and 2 tbsp water to a smooth paste.
- 2Grind the shallots, lemongrass, galangal, turmeric and red chilli to a rempah. Mix with the mustard paste, coconut milk, egg, mustard oil, sugar, salt and lime leaf.
- 3Rinse the rice and cook in 2 1/2 cups water, covered, on low heat for 15 minutes.
- 4Wilt the banana leaf squares over a flame for 5 seconds each. Put a piece of fish on each, cover with 2 tbsp of the mix, fold into parcels and pin with a toothpick.
- 5Steam the parcels over boiling water on medium heat for 12 minutes.
- 6Char the parcels on a dry tawa on medium high heat for 2 minutes a side.
Serve it like this
Set a charred parcel on a plate, open it like a flower to show the yellow fish, and place a small dome of rice beside it with a fresh green chilli on top.
