Ingredients:4 cups raw fish meat, available from the market
1 200 ml packet of coconut cream
1 tablespoon bottled sambal chilli paste (Glory brand is good)
1 tablespoon coriander powder
1 teaspooon turmeric powder
4 large eggs
1 tablespoon sugar
White pepper to taste
2-3 kaffir lime leaves, shredded (optional)
Banana leaf, scalded to soften, or 2 turmeric leaves, to line the baking pan
Method:
1. Place fish meat into a large bowl. Add coconut cream, then the bottled sambal, turmeric and coriander powders.
2. Break eggs into the bowl. Do not add salt as the fish meat is already salted, as is the sambal, using a fork, mix everything together till smooth.
3. Line a square shallow baking tray with a banana or turmeric leaf. Pour spicy custard over. Using scissors, snip fine threads of the kaffir lime leaves over the top.
4. Place baking pan in an oven tray, filled with water, and bake in a moderate oven at 160ْC till top is golden and custard is set, about 30 minutes. Pierce with a skewer to test. If it comes out clean, the otak is done.
5. Remove pan from the oven in order not to dry out the custard and cover with a piece of foil if you’re not serving it directly.
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