Botok-Botok: a traditional Javanese fish dressed in herbs and wrapped banana leaves
ok not surprised his mom hasn't made this in ages it's so leceh
Traditionally, Botok-Botok is a resulting dish made of the by-product of coconut milk production. With tons of leftover grated and extracted coconut flesh, it would eventually be mixed herbs, spices and meats wrapped in banana leaves. This version of Botok Botok uses just coconut cream to give it a creamier finish!
Botok-Botok is very synonymous to the local Malay community, especially with those of Javanese descent. However, the tradition of cooking it is becoming more uncommon these days, which makes the dish a lot more unknown outside the Malay/Indonesian communities in Singapore.
More commonly, Botok-Botok involves the use of Batang fish (tenggiri), however, our Muay Thai instructor friend, Aiman, prefers red snapper over batang because of its light and creamy flesh. The fish is wrapped around various ulam-ulaman (herbs) and smeared with a precooked spice paste. It is then put into a banana leaf parcel and steamed gently, allowing the flavours to permeate into the fish without overcooking it. The aroma of banana leaves also gives the dish a unique fragrance.
Tiktok failed to load.Enable 3rd party cookies or use another browser
Fish Botok-Botok (Botok-Botok Ikan) Recipe
4 medium fish fillets (we recommend firmer and rich-tasting fishes like batang (tenggiri), red snapper, tuna, milkfish, seabass)
4 30x30cm sheets of banana leaf, wilted by passing it through the stove flame
pounded ingredients (A):
5 shallots
3 garlic cloves, peeled
3 red chillies
2 candlenuts, soaked in hot water for 30 mins
2 pcs sand ginger, peeled
1 lemongrass
1/2 inch ginger, peeled
1/2 inch galangal, peeled
1 tbsp belachan, lightly toasted
1.5 tbsp fish curry powder
2 tbsp tamarind paste
1 cup coconut cream
5 pcs kaffir lime leaves
1 tbsp kerisik (pounded toasted coconut), OPTIONAL
3 tbsp oil
Salt and sugar, to taste
Dash of ground black pepper
herbs (B) (ulam-ulaman):
12 tapioca shoot leaves, whole, stems removed
4 bunches Thai basil leaves, whole
12 melinjo leaves, whole
1 bunch ulam raja (cosmos caudatus), sliced thin
1 bunch laksa leaves, sliced thin
1 turmeric leaf, sliced thin
Directions:
Pound all the ingredients for the rempah ingredients (A) until fine, in mortar. alternatively, use a blender and process into paste.
In a pan/wok, heat some oil on medium heat and combine the pounded paste, curry powder and kaffir lime leaves. Sauté until fragrant while constantly stirring the mixture avoid it from burning. Add in the toasted belachan and use the spatula to break it down and dissolve it into the paste.
Stir in the tamarind pulp and coconut cream and simmer gently, covered, for 10 minutes. If the paste gets too dry, adjust with a bit of water. Season the spice paste with salt and pepper, set aside and let it cool completely before spreading it onto the fish.
Separate the herbs in to 4 portions for the 4 fillets of fish.
Lay a piece if banana leaf with the underside (lighter part) facing upwards, onto the counter or cutting board
Arrange the tapioca shoots leaves, Thai basil and melinjo leaves into the banana leaf. Smudge a tablespoon full of the prepare spice paste. Layer on the fillet. Spread another 2 tablespoons of the spice paste. Sprinkle the remaining sliced herbs on top.
Fold in the horizontal edges of the banana leaf, similar to wrapping a present, and then fold in the top and bottom edges they touch each other. Secure the top of the banana leaf with a toothpick and trim of the excess parts of the leaf.
Repeat the process with the remaining fillets. If not using banana leaves, simply do the same process with all the fish pieces on to a baking dish and wrap with cling film or aluminium foil.
Boil water in a steamer and place the parcels onto the steaming rack. Cover, bring the heat down to medium, and steam for 20 minutes or until the fish is thoroughly cooked. Serve with rice. Enjoy!