Recipe: Fish Casserole - Otak-Otak

Serves from 6 to 8

454 g (1 LB) fish fillet, cut into large pieces
2 eggs
1 large onion, chopped
1 small hot pepper, chopped
4 cloves garlic, crushed
1 Tbs. tamarind paste
1 Tbs. grated ginger
1 Tbs. powdered almonds
1 1/2 tsp. grated lemon peel
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. turmeric
1 cup coconut milk

Place all the ingredients in a food processor and process into a paste. Transfer to a casserole. Cover and bake in a 180 C (350 F) preheated oven for 50 minutes. Serve hot from the casserole or allow to cool and use as a sandwich spread.

Note: In Malaysia macadamia nuts or filberts are used instead of almonds, and lemon grass instead of lemon peel.

* * * * *