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Prepared otak-otak ready to serve

Otak Otak Recipe

Malaysian otak otak is a spiced fish mixture wrapped in banana leaves and grilled until the filling's set and the leaves are lightly charred. This version is based on the grilled style associated with Muar in Johor.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

For the Fish Mixture
  • 14 ounces (400g) skinless fish fillet, preferably Spanish mackerel, snapper or cod
  • ½ cup (120ml) full-fat coconut milk
  • 1 large egg
  • 1 tablespoon tapioca starch
  • 1 teaspoon granulated sugar
  • ¾ teaspoon fine salt
  • 2 makrut lime leaves, center ribs removed and leaves very finely sliced
  • 8 banana leaf rectangles, about 8 x 6 inches (20 x 15cm)
For the Spice Paste
  • 4 dried red chilies
  • 3 shallots, roughly chopped
  • 2 garlic cloves
  • 1 lemongrass stalk, tender inner part sliced
  • 1 inch (2.5cm) piece fresh galangal, peeled and sliced
  • 1 teaspoon ground turmeric
  • 1 teaspoon toasted belacan

Equipment

  • Blender or food processor
  • Sharp knife
  • Cutting board
  • Heatproof bowl
  • Grill or grill pan
  • Tongs
  • Instant-read thermometer
  • Toothpicks for securing the banana leaves if needed

Method
 

Prepare the Chilies
  1. Put the dried chilies in a heatproof bowl and cover them with freshly boiled water.
  2. Soak for 15 minutes, then drain well.
Prepare the Banana Leaves
  1. Cut the banana leaves into 8 rectangles about 8 x 6 inches (20 x 15cm).
  2. Warm each piece briefly over a gas flame or in a hot dry skillet until it becomes flexible. Set aside.
Make the Spice Paste
  1. Put the drained chilies, shallots, garlic, lemongrass, galangal, turmeric and belacan in a blender or food processor.
  2. Add 2 tablespoons of the measured coconut milk and blend until smooth.
    3. Add another small splash of coconut milk only if needed to get the blender moving.
Make the Fish Mixture
  1. Add the fish to the spice paste and blend in short bursts until finely chopped.
  2. Add the remaining coconut milk, egg, tapioca starch, sugar and salt.
  3. Blend briefly until you have a thick fish paste.
  4. Stir in the sliced makrut lime leaves.
Wrap the Otak Otak
  1. Spoon about 2 to 3 tablespoons of fish mixture onto the center of each banana leaf.
  2. Spread it into a narrow strip about ½ inch thick.
  3. Fold the leaf over the filling. Secure the ends with toothpicks if needed.
Cook
  1. Heat a grill, barbecue or grill pan over medium heat.
  2. Arrange the parcels on the hot surface and cook for about 6 to 8 minutes.
  3. Flip and cook for another 5 to 7 minutes, or until the filling reaches 160°F/71°C in the center.
  4. Rest for 2 minutes, then open the leaves and serve hot.

Notes

  • Frozen banana leaves work well. Thaw them before cutting and warming.
  • A food processor is easiest for the fish mixture, but a blender also works. Stop and scrape down the sides as necessary rather than adding lots of liquid.
  • For an oven version, bake the parcels at 400°F/200°C for 15 to 18 minutes, or until the centers reach 160°F/71°C.
  • Use fewer dried chilies for a milder version.
  • Thai shrimp paste can replace the belacan if necessary.