Ingredients

  • Serves 2-4 people
  • 300 g Mackerel, minced

    1 Egg

    2 g Salt

    10 g Chicken Powder

    5 Lime Leaves, thinly sliced

    50 g Tapioca Flour

    3 g White Pepper Powder

    7 g Sugar

    Coconut Leaves

    100 g Big Red Chilies

    10 g Red Cayenne Pepper

    15 g Shallots

    20 g Garlic

    5 gr Ginger

    5 g Turmeric

    15 g Lemongrass

    30 g Big Red Chilies

    5 g Red Cayenne Pepper

    15 g Garlic

    4 g Salt

    50 ml Tamarind Water

    100 g Peanuts, crushed

    30 g Brown Sugar

    7 g Sugar

    50 ml Water

Otak Otak Tanjung Pinang
Recipe Courtesy of
Asian Food Network

Otak Otak Tanjung Pinang

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Also known as Otah in Singapore and Malaysia, Otak-otak from the coastal town of Tanjung Pinang is a dish that is made from minced mackerel wrapped in coconut leaves, which is then grilled, and served with spicy sour sauce. It is well loved across Asia and among the many variations of this tasty snack, this Indonesian Otak-Otak Tanjung Pinang is probably one of the spiciest. Pair with your favorite fish dish as a side for a delicious seafood dinner, or make it for a quick midday snack.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 25 Ingredients
  • Easy
  • 2 steps
  • 25 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Steam otak otak

    • In a blender, add shallots, garlic, large red chilies, ginger, turmeric and lemon grass. Blend well.
    • In a bowl, add the blended paste, minced mackerel, egg, salt, sugar, chicken powder, lime leaves, white pepper and tapioca flour. Mix well.
    • Cut the coconut leaves into 22cm in lengths and add about 30g of fish batter into each coconut leave.
    • Over medium heat, steam the otak otak for about 7 minutes and remove.
    • Set them into the griller and grill the otak otak such that the leaves are slightly burnt. This will give the otak otak a smokey taste. Remove and set aside
    Steam otak otak


  2. Grill otak otak

    • In a frying pan, saute peanuts, large red chilies, red cayenne pepper and garlic until partially cooked.
    • Add the sauteed ingredients into a blender and blend well.
    • With a medium saucepan, add the blended paste, water, tamarind water, sugar, salt and palm sugar.
    • Cook until the sauce thickens and set aside
    Grill otak otak


Plate and Serve!

Serve the otak otak with the sauce on the side

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 300 g Mackerel, minced

      1 Egg

      2 g Salt

      10 g Chicken Powder

      5 Lime Leaves, thinly sliced

      50 g Tapioca Flour

      3 g White Pepper Powder

      7 g Sugar

      Coconut Leaves

      100 g Big Red Chilies

      10 g Red Cayenne Pepper

      15 g Shallots

      20 g Garlic

      5 gr Ginger

      5 g Turmeric

      15 g Lemongrass

      30 g Big Red Chilies

      5 g Red Cayenne Pepper

      15 g Garlic

      4 g Salt

      50 ml Tamarind Water

      100 g Peanuts, crushed

      30 g Brown Sugar

      7 g Sugar

      50 ml Water

    Nutrition
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