Air Fryer Otak-Otak — Spiced Fish Parcels

Nyonya Lim's grilled spiced fish paste parcels, made in the air fryer instead of over charcoal. Otak-otak wrapped in banana leaves with the full rempah — lemongrass, galangal, turmeric, kaffir lime leaves, belacan. The air fryer caramelises the banana leaf edges beautifully. A Peranakan essential.

🥘 Ingredients

• Fresh mackerel or Spanish mackerel (ikan tenggiri) — must be fresh, not frozen. The rempah: lemongrass, galangal, fresh turmeric, shallots, dried chillies, belacan, candlenuts. Coconut milk, eggs, kaffir lime leaves, daun kesum. Banana leaves for wrapping — soften over flame before use.

👨‍🍳 Steps

1. Step 1: Blend rempah until very fine. Step 2: Process chilled mackerel in a food processor until it forms a paste. Add coconut milk, eggs, and cornstarch, pulse until combined. Step 3: Fry blended rempah in 2 tbsp oil for 8-10 minutes until fragrant and oil rises...

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