Ingredients

  • 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

Log in to watch this premium content and more!
Recipe Courtesy of
Asian Food Network

Otak-Otak

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

Instructions

  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!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • 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

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.