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Method:
Dissolve salt in iced water. Pound
fish fillet in a pestle and mortar or blend it in an electric food
processor. Add salted, iced water slowly until it becomes a
smooth paste. Add the pepper and tapioca flour or cornflour
(cornstarch) and seasoning powder and stir the paste in one direction,
using a metal spoon. Throw the paste against the sides of the
mortar or a mixing bowl several times until it becomes sticky and
elastic. This gives a springy texture when cooked. Wet or
oil your hands, depending on the recipe, and take a handful of paste.
Squeeze it through the thumb and forefinger to form a walnut-sized
lump of fish paste. Scrape off with a wet teaspoon and roll it
into a ball. Put fish balls in a bowl of water which is mixed
with a pinch of salt. Continue process until all the paste is
used up.
Note: If using a
food processor, do not blend the fish at a high speed as this process
will cook the paste and the result will not be as good. To make
otak-otak, stop at the point before throwing the paste against the
sides of the mortar and continue as the recipe requires.
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