Otak-Otak
Spiced fish paste bound with coconut milk and egg, wrapped in banana leaf and grilled so the leaf itself becomes part of the flavor rather than just packaging. Traced to Palembang, South Sumatra, and shared across the Malay world, otak-otak varies regionally: Singapore and southern Malaysia favor a reddish-orange chili-and-turmeric version, while many Indonesian versions stay pale and mild.
Seafood
⚠ Contains: Fish, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g Spanish mackerel or wahoo fillet, finely minced
- 150ml thick coconut milk
- 1 egg
- 4 dried chilies, soaked and blended
- 6 shallots
- 3 cloves garlic
- 2cm turmeric, peeled
- 2cm galangal, peeled
- 2 stalks lemongrass, white part only
- 4 kaffir lime leaves, finely shredded
- 1 tbsp sugar
- 1 tsp salt
- Banana leaves, cut into rectangles and softened over a flame
- Toothpicks or thin skewers, to secure
Steps
- Blend the shallots, garlic, turmeric, galangal, lemongrass, and soaked chilies into a fine spice paste.
- In a bowl, combine the minced fish, spice paste, coconut milk, egg, shredded kaffir lime leaves, sugar, and salt, and mix well until sticky and homogenous.
- Place 2-3 tbsp of the mixture onto a softened banana leaf rectangle, fold into a flat parcel, and secure both ends with toothpicks.
- Grill the parcels over charcoal, or under a broiler, for 6-8 minutes per side until the leaf chars slightly and the filling is firm and cooked through.
- Serve hot in the banana leaf, with rice or on its own as a snack.