Otak Otak Pipih - Fragrant Fried Fish Cakes

These Javanese fish cakes are flavored with coconut, spices and shallots, and can be prepared several hours in advance and kept refrigerated before the final deep-frying.

Serves 4 to 6 Preparation time: 20 mins + time to prepare the pickles and sambal. Cooking time: 25 mins + time to prepare the pickles and sambal

Step 1. Prepare the Pickled Shallots and Sambal Soto

Pickled Shallots. Preparation time: 20 mins + 2 to 3 hours to cure. This pickle keeps for a week in the refrigerator. Makes 1 cup.

• 2 tablespoons white vinegar
• 11/2 tablespoons sugar
• 1 teaspoon salt
• 3 tablespoons warm water
• 20 shallots, peeled and sliced
• 1 red finger-length chili, deseeded and sliced
• Combine the vinegar, sugar, salt and warm water in a bowl. Add the sliced shallot and chili, and mix well. Set aside to cure for 2 to 3 hours, then serve in small bowls.

Sambal Soto, Chili Dip for Soto. Makes 1 cup. Preparation time: 15 mins

• 3 candlenuts, deep-fried whole until golden
• 4–5 red finger-length chilies or 5–7 bird’s-eye chilies, deseeded
• 6 shallots, peeled
• 2–3 cloves garlic, peeled
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 cup (60 ml) freshly squeezed lime or lemon juice
• Grind the candlenuts, chilies, shallots and garlic to a smooth paste in a mortar or blender, adding a little lime or lemon juice if necessary to keep the mixture turning. Season the ground paste with the sugar, salt and lime or lemon juice. Serve in a small bowl.

Step 2. Dry-fry the grated coconut in a skillet over low heat, stirring constantly until golden brown, about 10 minutes for fresh coconut and 5 to 7 minutes for desiccated coconut. Do not allow the coconut to burn. Set aside to cool in a small bowl.

Step 3. Make the Spice Paste by grinding all the ingredients in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Add the fish chunks and grind until fine.

Step 4. Place the ground mixture in a large bowl. Add the eggs, sugar and salt, and mix well. Shape the mixture into small balls, then flatten with your palm and shape them into patties.

Step 5. Heat the oil in a wok and deep-fry the patties until cooked and golden brown on all sides, 3 to 5 minutes. Remove from the oil and drain on paper towels. Serve hot with serving bowls of the Pickled Shallots and Sambal Soto on the side.

• 1 cup (100 g) freshly grated coconut or 1 cup (80 g) unsweetened desiccated coconut
• 1 lb (500 g) white fish fillets, skinned and cut into chunks
• 2 eggs
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup (250 ml) thick coconut milk Oil, for deep-frying
• 1 portion Pickled Shallots to serve.
• 1/2 portion Sambal Soto to serve

Spice Paste
2 candlenuts, roughly chopped
1/2 in (1 cm) fresh galangal, peeled and sliced
1/2 in (1 cm) fresh ginger, peeled and sliced
3 shallots, peeled
2 cloves garlic, peeled