Otak otak recipe

1. 1

   For the mousse: Place the coconut milk, galangal, candlenuts, kaffir lime leaves, onion, garlic, coriander, belacan, lemongrass, and white pepper in a food processor and blitz into small chunks.

2. 2

   Bring this mixture to a simmer, then leave to infuse for 1 hour, or until the mixture is cool.

3. 3

   Strain through a fine sieve and beat in the whole eggs.

4. 4

   Beat the whites to soft peaks and fold this into the coconut mixture.

5. 5

   Generously butter four small ramekins and pour in the mixture, to about 5mm below the rim.

6. 6

   Cover the ramekins with tin foil and pierce with a toothpick or fork, then set in a baking tray and fill halfway up with boiling water.

7. 7

   Steam in a 160 degrees C oven for 20-25 minutes, until the mousses have set and a skewer or knife inserted into the center comes out clean.

8. 8

   For the cream sauce: Bring all ingredients for the sauce to the boil, then reduce by half and strain.

9. 9

   For the gurnard and scallops: Heat the butter in a pan until it is just foaming (do not let it brown), then add the scallops and gurnard.

10. 10

    Cook for three minutes on each side (if using large scallops, transfer to a 200 degrees C oven for 5 minutes to finish cooking).

11. 11

    To serve, turn out the mousse onto a plate, and serve the fish and scallops alongside.

12. 12

    Spoon sauce over the mousse and seafood and garnish with chopped coriander leaves.

* Per serving · 4 servings · Values may vary.