AppetizerSnackSide Dish

Otak-Otak (Grilled Fish Cake)

Name: Otak-Otak (Grilled Fish Cake)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: malaysian, southeast_asian
Ingredients: 250 g white fish fillet skinless, boneless, cut into chunks; 2 pcs shallot peeled and roughly chopped; 3 clove garlic clove peeled; 2 pcs red chili deseeded and roughly chopped; 30 g lemongrass white part only, thinly sliced; 10 g galangal peeled and sliced; 0.5 tsp turmeric powder; 80 ml coconut milk full-fat; 2 tbsp tapioca starch; 1 tsp palm sugar grated or finely chopped; 0.5 tsp salt; 4 pcs banana leaf about 20x20 cm, softened; 1 tbsp vegetable oil

Otak-otak is a savory grilled fish cake made from ground fish, spices, and coconut milk. It's traditionally wrapped in banana leaves, giving it a unique aroma and flavor. This recipe offers a delightful balance of spicy, savory, and slightly sweet notes, perfect as an appetizer.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 203 kcal

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

Mise en place

Ingredients

250 gwhite fish fillet, skinless, boneless, cut into chunks
80 mlcoconut milk, full-fat
2 tbsptapioca starch
1 tsppalm sugar, grated or finely chopped
0.5 tspsalt
4 pcsbanana leaf, about 20x20 cm, softened

spice paste

2 pcsshallot, peeled and roughly chopped
3 clovegarlic clove, peeled
2 pcsred chili, deseeded and roughly chopped
30 glemongrass, white part only, thinly sliced
10 ggalangal, peeled and sliced
0.5 tspturmeric powder

for grilling

1 tbspvegetable oil

Equipment

grill · food processor · mixing bowl · oven · knife · cutting board

The method

Step by step

1
Prepare the spice paste by combining shallots, garlic cloves, red chilies, lemongrass, galangal, and turmeric powder in a food processor or mortar and pestle.
About 5 min
Cook’s note: If using a mortar and pestle, pound until a fine paste is formed.
2
Add the fish fillet chunks to the food processor with the spice paste and pulse until the fish is finely minced and well combined with the paste, but not puréed.
About 3 min
Cook’s note: Ensure the fish is very cold to keep the texture firm.
3
Transfer the fish mixture to a mixing bowl, then add the coconut milk, tapioca starch, palm sugar, and salt.
About 1 min
4
Mix all ingredients thoroughly by hand until a smooth, sticky paste forms.
About 5 min
Cook’s note: The mixture should be firm enough to hold its shape.
5
Spoon a portion of the fish mixture onto the center of each softened banana leaf.
About 4 min
Cook’s note: Softening banana leaves makes them pliable and less likely to crack. You can do this by briefly passing them over a flame or soaking them in hot water.
6
Fold the banana leaf into a neat parcel, securing the ends with toothpicks.
About 4 min
Cook’s note: Aim for a rectangular shape, similar to a small packet.
7
Preheat your grill to medium heat or preheat your oven to 180°C (350°F).
About 5 min
Cook’s note: If using an oven, you can bake them on a baking sheet.
8
Brush the banana leaf parcels lightly with vegetable oil if grilling.
About 1 min
9
Grill the otak-otak parcels for 5-7 minutes on each side, or bake in the oven for 12-15 minutes, until the fish cake is cooked through and the banana leaf is slightly charred.
About 15 min
Cook’s note: The charring of the banana leaf adds a wonderful smoky aroma.
10
Serve hot, either in the banana leaf or unwrapped.
Cook’s note: Be careful when unwrapping, as the steam will be hot.

Per serving

Nutrition

72%Score

Calories: 202.6kcal
Protein: 12.7g
Carbs: 19.4g
Fat: 9.7g
Fibre: 1.7g
Sugar: 3.5g

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 in a pan over medium heat, in an oven, or microwave until warmed through.