Description
Savor the unique taste of Utak Utak, a delicacy from the Philippine South made with spiced fish and grated coconut. A harmonious blend of flavours and culture!
Ingredients
Units Scale
Fish Cake
- 600 g tuna, cut into substantial chunks
- 1/2 cup grated coconut
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 1 three-inch turmeric, minced
- salt, to taste
- freshly ground black pepper
- 1/2 cup flour
- 2 eggs
- 2 tbsp water
Instructions
- Begin by steaming the tuna until it’s tender and fully cooked, approximately 15 minutes. Allow it to cool, then use a fork to shred it and remove the bones. Set this aside for later use.
- In a large mortar, combine chopped onions, minced garlic, ginger, and turmeric. Use a pestle to pound these ingredients together.
- Add the flaked fish and grated coconut to the mortar. Continue pounding until a smooth, pasty consistency is achieved. Set this flavourful mixture aside.
- Now, in a separate bowl, bring together all the components for the coating. Stir well until you achieve a smooth, lump-free mixture.
- Take about 1/4 cup of the fish mixture and shape it into a patty. Dip the patty into the batter mixture to coat it thoroughly.
- Carefully place the coated patty into a 180C prepared deep fryer, fry until the patty turns a beautiful golden brown.
- Repeat this process with the remaining mixture. Serve
Notes
You can substitute fresh tuna with canned tuna or canned mackerel.