Salmon Otak-Otak 三文鱼窝咑

* in collaboration with the NEW Knorr SavorRich Chicken Concentrated Seasoning

Salmon need not be used only on western dishes. They can be applied to our South East Asian delights too. I can assure you that this Salmon Otak-Otak 三文鱼窝咑 is not in any way inferior, especially with the enhanced flavourings from Knorr SavorRich Chicken Concentrated Seasoning. With just 1 to 1.5 tbsp of which, I didn't have to use salt, fish sauce, pepper etc. 这么方便, 哪里找?

#KnorrSG, @Knorr Singapore

Ingredients (enough for 4 to 8 pax as a side dish) :

8 pcs banana leaves (trim to size of approx. 15 cm x 15 cm each)(cleaned and lightly treated over fire/flames so that leaves would not break when folded)
bamboo picks (to fasten banana leaves into holding cups)
400 gm shredded salmon (or salmon fillet, cut into 4 pcs to fit into banana leaf cups)

Ingredients for Spicy Paste :

3 pcs red chilies (deseeded and sliced)
2 pcs chili padi (deseeded and sliced)
2 stalks lemon grass (thinly sliced)
5 cloves garlic (diced)
5 pcs candlenuts
1 large red onion (diced)
1-inch galangal (chopped)
1-inch tumeric (chopped)
8 pcs kaffir lime leaves (remove spine and finely chopped)

Seasoning Ingredients :

1 tbsp Knorr SavoRich Chicken Concentrated Seasoning (or to taste)
1/2 to 1 tsp sugar (or to taste)
Juice from 1 Thai green lime
100 gm coconut cream
2 beaten eggs

Method :

Make 4 banana leaf cups (using 2 pcs of banana leaves each). Fasten cups with bamboo picks.
Blend all Spicy Paste ingredients with food processor then combine all seasoning ingredients. Mix well.
Spoon in 1 to 2 tbsp spicy mixture to the base of each banana leaf cup.
Place 100 gm shredded salmon into each banana leaf cup.
Spoon in the remainder spicy mixture till the salmon in all 4 banana leaf cups have just been nicely covered.
Send all 4 cups to steam for about 15 minutes.
Serve whilst hot. If you prefer your otak-otak to have the smokey banana leaf fragrance like me, further bake the otak-otak in an oven for another 10 minutes at 160C before serve.

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