These spicy fish cakes will be your new favourite appetiser - Better Homes & Gardens Australia

Name: These spicy fish cakes will be your new favourite appetiser - Better Homes & Gardens Australia
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

www.bhg.com.au

Otak Otak or spicy fish cakes are the perfect party appetiser, and are easier to cook than you think. Here's how to make them.

View full recipe on www.bhg.com.au

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Bamboo steamer
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Toothpick
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Chef's knife
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Aluminum foil
Serving platter

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