• 8 pieces
  • Chili blend:

    30 g dried chili (soak in hot water for 30 mins)

  • 4 chili padi

  • 2 big red chili

  • 30 g lemongrass (sliced)

  • 4 pcs kafir lime leaves

  • 250 g shallots

  • 25 g galangal 

  • 10 candlenuts

  • 20 g belachan

  • 1 tbsp turmeric powder

  • Fish meat blend: 

    400 g batang/mackerel fish meat (If batang fish is not available, it would be advisable to use a firm oily fish.)

  • 200 g prawn meat (prawn can be replaced with sotong, or you can add small prawns, sotong, fish eggs to the otak packets to upgrade them.)

  • 200 g fish paste

  • 1/3 cup oil

  • 1 tbsp coriander powder

  • 1 tbsp sugar

  • 1 tsp salt

  • 2 eggs

  • 100 ml coconut milk

  • 1 - 2 packets banana leaves

Recipe Courtesy of Asian Food Network


Traditionally eaten with rice or bread, the Spicy Otak Otak -or spicy fish cakes -packs a tight punch! A dish favoured in Indonesia, Malaysia and Singapore, it is a delicious amalgamation of Southeast Asian spices, shrimp pasteand the Spanish mackerel wrapped in fragrant banana leaves. While best grilled over charcoal, the taste is still fairly authentic steamed or baked.
  • Easy
  • 20 min
  • 15 min
  • 10 min
  • 4 steps
  • 20 Ingredients
  • Easy
  • 4 steps
  • 20 Ingredients
  • 20 min
  • 15 min
  • 10 min


  1. Chili Paste

    • Blend all ingredients in the chili blend to a smooth texture. Add some oil if mixture is too dry during blending.
    • Pan fry chili with oil until it becomes a thick sambal sauce, add coriander powder, sugar and salt. Set aside to cool.

  2. Turning Fish Blend into Otah paste

    • Add 2 eggs, 100ml coconut milk to fish blend mix and blend until smooth.
    • If you like some texture to it, leave a small portion and pulse blend slightly
    • Mix the 2 together, then add the cooled chili paste and mix to a light even orange paste.
    Turning Fish Blend into Otah paste

  3. Wrap

    • Clean banana leaves and wipe dry with a clean cloth.
    • Brush the dull side of banana leaf with oil. Each otak should use about 2 tablespoons of Otak paste.
    • Fasten the 2 ends with tooth picks, making sure they do not leak.

    | You can also make otak omelettes by breaking the cooked otak into smaller pieces and add to 2 –3 beaten eggs and pan fry. Then you can enjoy the egg goodness with otak chunks.

  4. Grill

    Grill for 5-6 minutes on each side, the otak should feel firm like tau gua, then it’s ready.

    | You can also steam the otakis a shallow dish and eat it as a dish with rice.

Plate and Serve!

You can eat this with bread, rice or on its own

Plate and Serve!


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