Otak Sauce
Ingredients:
75g fresh galangal )
75g fresh turmeric )
600g shallots ) pounded
600g red chillies )
150g garlic cloves )
4 stems lemon grass )
100g Tom Yam sauce
400ml coconut milk
Seasoning:
2 tbsp fish sauce
1 tbsp sugar
1 tbsp salt
Method:
1. Heat up about 2 bowls of cooking oil in a preheated wok to saute the Tom Yam sauce and pounded ingredients over low heat till fragrant.
2. Pour in coconut milk and the seasoning. Bring to a boil, then reduce to low heat. Keep stirring for about 3 mins till done. Dish up.
Steamed Fish with Otak Sauce
Ingredients:
1 no. fish (about 600g)
2 stems lemon grass
Mint leaves for garnishing
1 bowl of otak sauce
Method:
1. Wash the fish, drain well and make a long vertical cut along the underside of the fish. Then cut the fish into half but leaving both the halves connected along the back. Set aside.
2. Place the lemon grass on the steaming platter and put the fish on it. Put the otak sauce in a bowl. Then steam the fish and otak sauce at the same time in a preheated steamer over high heat for about 8 mins. Remove from heat.
3. Remove the fish liquid. Pour the otak sauce over the fish and top with mint leaves as garnishing. Serve immediately.
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