AppetizerSnack

Malaysian Otak-Otak

Name: Malaysian Otak-Otak
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: malaysian
Ingredients: 300 g mackerel fillet skinless, boneless, minced; 3 pcs shallot roughly chopped; 3 pcs red chili deseeded, roughly chopped; 2 clove garlic clove peeled; 10 g ginger peeled, roughly chopped; 15 g lemongrass white part only, sliced; 0.5 tsp turmeric powder; 5 g galangal peeled, roughly chopped; 0.5 tsp shrimp paste; 60 ml coconut milk thick; 1 tbsp tapioca flour; 0.5 tsp salt; 0.5 tsp sugar; 4 pcs banana leaf cut into 15x15cm squares

This traditional Malaysian grilled fish cake features a fragrant blend of spices, herbs, and coconut milk mixed with fish. It's steamed or grilled in banana leaf parcels, offering a delightful aroma and spicy, savory flavor. Perfect as an appetizer or snack.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 249 kcal

Allergen information: may contain crustaceans and fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gmackerel fillet, skinless, boneless, minced
60 mlcoconut milk, thick
1 tbsptapioca flour
0.5 tspsalt
0.5 tspsugar
4 pcsbanana leaf, cut into 15x15cm squares

spice paste

3 pcsshallot, roughly chopped
3 pcsred chili, deseeded, roughly chopped
2 clovegarlic clove, peeled
10 gginger, peeled, roughly chopped
15 glemongrass, white part only, sliced
0.5 tspturmeric powder
5 ggalangal, peeled, roughly chopped
0.5 tspshrimp paste

Equipment

food processor · grill · steamer · mixing bowl

The method

Step by step

1
Prepare the spice paste by blending the shallots, red chilies, garlic cloves, ginger, lemongrass, turmeric powder, galangal, and shrimp paste in a food processor until smooth. Add a splash of water if needed to help it blend.
About 5 min
2
In a mixing bowl, combine the minced mackerel fillet with the prepared spice paste, coconut milk, tapioca flour, salt, and sugar.
About 3 min
3
Mix thoroughly until all ingredients are well combined and form a thick paste. Set aside to marinate for at least 15 minutes.
About 15 min
Cook’s note: Marinating allows the flavors to meld together.
4
Briefly wilt the banana leaf pieces over a low flame or by dipping them in hot water; this makes them pliable and easier to fold without tearing.
About 2 min
5
Place a spoonful of the fish mixture onto the center of each banana leaf square.
About 3 min
6
Fold the banana leaf into a neat parcel, securing the ends with toothpicks.
About 5 min
7
Preheat a grill or prepare a steamer. If grilling, cook the parcels over medium heat for about 5-7 minutes per side, until the fish is cooked through and the banana leaves are slightly charred.
About 15 min
Cook’s note: If steaming, steam for 10-12 minutes until firm.
8
Serve the Otak-Otak hot, directly from the banana leaf parcels.

Per serving

Nutrition

64%Score

Calories: 248.6kcal
Protein: 11.8g
Carbs: 15.4g
Fat: 16.3g
Fibre: 1.5g
Sugar: 2.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Otak-Otak in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or by grilling/steaming until warmed through.