Frittatas are made with lightly beaten eggs, cream, milk, and flour and they come in various flavors. The cream and milk gives them richness and moisture and ensures they stay fluffy and light. The flour thickens the batter enough to give it a good consistency. The following recipe is for “otak otak” which is an Asian fish frittata recipe. This is sometimes known as a fish mousse because of its mousse-like texture, or fish custard for the same reason. Whatever you call it, it certainly makes a flavorful dish. If you are already proficient at omelets, why not attempt this recipe next?
You can serve fish mousse with bread or rice and perhaps serve some chili sauce or your favorite Southeast Asian sauce with it. Since this is quite a moist dish, you might prefer to serve it by itself. It certainly has enough flavor not to need anything in the way of garnishes anyway. You can either bake it in one slab in the oven or wrap little bits of the batter in banana leaves and bake them individually. The banana leaf adds a subtle fruity flavor to the fish.
The lime leaves, lemongrass, and galangal add fresh flavors to this fish frittata recipe and the turmeric and tom yum paste are also good, but feel free to experiment with your own preferred flavors, using the following otak otak recipe as a guide. Mashed cod is nice in frittata recipes but you could use tilapia, sole, haddock, or any other fish you fancy. Frittatas can also be vegetarian or they might contain meat, cheese, ham, or poultry. Frittata recipes are a great way of using up leftovers. Cook this one until it is just set all the way through but not too dry.
- 1 ½ lbs cod filet
- 1 lightly beaten egg
- ¾ cup coconut milk
- ⅔ tablespoon tom yum paste
- 1 tablespoon turmeric
- 1 tablespoon rice flour
- 1 tablespoon chili paste
- 6 minced kaffir lime leaves
- 1 minced shallot
- Minced galangal (about an inch)
- Minced ginger (about an inch)
- Dash each of dried shrimp, fish seasoning, and ground lemongrass
- A little palm sugar or white sugar, to taste (optional)
- ½ teaspoon chopped cilantro, for garnish (optional)
- Preheat the oven to 375 degrees F.
- Mash the cod until it is paste-like, and then mix all the other ingredients with it.
- Spoon the mixture into a greased glass baking dish and bake it for 20 minutes or until it is dry and set.
- Sprinkle the cilantro over the top and serve hot.
This flavorful dish goes by many names, including fish mousse, fish custard, otak otak and fish frittata. Whatever you choose to call it, this is a very flavorful dish which is simple to put together and unusual enough to take pride of place at a dinner party or on a buffet table. Baking is the easiest way to cook this fish custard recipe but another option is to wrap it in banana leaves or parchment paper and steam it for 10 minutes over boiling water or until it is set. The photo shows the dry (but not dried-out) texture which you should aim for. When your frittata looks like the picture, it is ready to serve.
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