Barefoot Chef

Sep 08, 2022

Otak Otak – Malaysian Grilled Fishcake

What is Otak-Otak?

Otak otak is a popular dish in Southeast Asia, particularly in Indonesia, Malaysia, and Singapore, this recipe is similar to those found in Muar, Malaysia. It is a type of grilled fish cake that is made by combining fish meat with spices and coconut milk, and wrapping the mixture in a banana leaf or aluminum foil.

Where is it from?

The name "otak otak" is derived from the Indonesian and Malay word "otak," which means "brain," and refers to the soft, spongy texture of the dish. Otak otak is traditionally made with mackerel or other types of white fish, but it can also be made with prawns, chicken, or other meats.

How do I eat it?

Otak otak is often served as a snack or appetizer, and can be found at street stalls and markets throughout Southeast Asia. It is also commonly served at parties and other social gatherings. In addition to being grilled, otak otak can also be steamed or pan-fried.

Substitutions

For the fish Ikan Tenggiri (Spanish Mackerel) is usually used. Here due to availability I am using Tuna and as it is an oily fish it does give a different texture. Any white fish will work Mahi-Mahi, Cod etc.

If you cannot find banana leaf it can also be steamed in a ramekin or wrapped in baking paper or foil. The banana leaf does give a unique taste though.

INGREDIENTS

Fresh Spice Paste:

10 g Chilli peppers dried soaked (0.3 oz)

30 g Chilli 3 pieces (1 oz)

15 g Turmeric 1 in (0.5 oz)

60 g Large shallots 2 pieces (2 oz)

20 g Garlic 3 Pieces (1 oz)

15 g Ginger 1 in (0.5 oz)

3 Lemongrass stalks white part only

10 g Lime Leaves About 6 pieces (0.3 oz)

Other

200 g Fish fillet Mackerel, Spanish Mackerel (7 oz)

30 g Curry powder (1 oz)

100 ml coconut milk (3 fl oz)

Salt

INSTRUCTIONS

Soak the dried chilis to rehydrate them in hot water for 30mins and thinly slice the lime leaves.

Add all the fresh spice ingredients and half the coconut milk to the blender and blend until smooth.

Add the fish, curry powder and salt to the blender and blend until smooth. When smooth add the egg white and the rest of the coconut milk and blend again until combined

Blanch or toast the banana leaves to make them soft before wrapping and fastening the otak otak. Toast for a few minutes over charcoal or grill until cooked. 3 minutes each side.