Utak-utak is a Tausug fish cake from Sulu, made with flaked fish, grated coconut, ginger and chilies, then fried until browned. It is eaten with rice or as merienda.
50 minutes · Serves 4
Ingredients for Utak-Utak
500 g fish (tulingan, tanigue or galunggong)
1 cup freshly grated coconut (niyog)
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
2 stalks green onion, chopped
2 siling labuyo, minced
1/2 teaspoon ground turmeric
1 egg
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
Cooking oil, for shallow frying
Spiced vinegar or calamansi, for serving
How to cook Utak-Utak
1.Steam or poach the fish for 10 to 12 minutes until cooked. Cool, then remove the skin and bones and flake the meat finely.
2.Toast the grated coconut in a dry pan over low heat, stirring, for about 8 minutes until light golden. Let it cool.
3.Combine the fish, coconut, onion, garlic, ginger, green onion, chili, turmeric, salt and pepper. Add the egg and flour and mix until the mixture holds together when pressed.
4.Shape into patties about 6 cm wide and 1.5 cm thick.
5.Heat 1 cm of oil in a pan over medium heat. Fry the patties for 3 to 4 minutes per side until golden brown and crisp at the edges, then drain.
6.Serve warm with rice and spiced vinegar or calamansi.
