Fragrant Fried Fish Cakes

Name: Fragrant Fried Fish Cakes (Otak Otak Pipih)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4 to 6
Cuisine: Indonesian
Ingredients: 1 teaspoon sugar; ½ in (1 cm) fresh galangal, peeled and sliced in (1 cm) fresh ginger, peeled and sliced; 1 cup (100 g) freshly grated coconut or 1 cup (80 g) unsweetened desiccated coconut; 2 candlenuts, roughly chopped; 1 teaspoon salt; 2 cloves garlic, peeled; 1 cup (250 ml) thick coconut milk Oil, for deep-frying; 2 eggs; 1 lb (500 g) white fish fillets, skinned and cut into chunks; 3 shallots, peeled; ½ portion Sambal Soto, to serve; 1 portion Pickled Shallots, to serve

Otak Otak Pipih

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

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.

Ingredients

1 cup (100 g) freshly grated coconut or 1 cup (80

Asia
Indonesia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Prepare the Pickled Shallots and Sambal Soto by following the recipes.
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 a