Otak-Otak

Nutrition · per serving

Steps

1. 1

   Preheat a grill pan, barbecue, or oven grill to medium-high. Briefly wipe the banana leaves clean, then pass them over the heat for a few seconds per side until glossy and pliable so they will fold without cracking. Lightly brush them with oil.

   2 pieces, about 20 x 25 cm each banana leaves5 ml neutral oil
2. 2

   Roughly chop the shallot, garlic, red chilli, bird's eye chillies, lemongrass, galangal, fresh turmeric if using, and kaffir lime leaves. Blend or pound them with the oil into a fairly smooth spice paste. A fine paste gives the filling a more delicate texture.

   40 g shallot2 garlic cloves1 medium red chilli2 bird's eye chillies20 g lemongrass, tender inner part only10 g galangal8 g fresh or 1 tsp powder fresh turmeric or turmeric powder3 leaves kaffir lime leaves, stems removed10 ml neutral oil
3. 3

   Cut the fish into chunks and place in a food processor. Add the egg, coconut milk, cornflour, salt, sugar, and the spice paste. Blend until smooth but still thick enough to hold its shape, scraping down once or twice. Do not over-process to the point of becoming watery.

   250 g white fish fillet, skinless and boneless1 large egg120 ml thick coconut milk10 g cornflour4 g fine sea salt4 g sugar40 g shallot2 garlic cloves1 medium red chilli2 bird's eye chillies20 g lemongrass, tender inner part only10 g galangal8 g fresh or 1 tsp powder fresh turmeric or turmeric powder3 leaves kaffir lime leaves, stems removed10 ml neutral oil
4. 4

   Divide the fish mixture between the banana leaves, spreading it into compact rectangles about 1.5-2 cm thick. Fold the leaves around the filling like open packets or secure into parcels; tight wrapping helps the otak-otak steam gently inside while charring outside.

   2 pieces, about 20 x 25 cm each banana leaves250 g white fish fillet, skinless and boneless1 large egg120 ml thick coconut milk10 g cornflour4 g fine sea salt4 g sugar
5. 5

   Grill the parcels for 10-12 minutes, turning once halfway, until the banana leaf is lightly charred and the filling feels springy. Open one parcel to check: the custard should be set, opaque, and just moist in the centre, not wet or runny.

   2 pieces, about 20 x 25 cm each banana leaves
6. 6

   Rest for 2 minutes so the custard firms slightly and the juices settle. Serve hot in the leaves with lime wedges and sliced cucumber on the side.

   1, cut into wedges lime80 g, sliced cucumber

Origin & History

Otak-otak is a beloved Southeast Asian dish found in Malaysia, Singapore, and Indonesia, with many regional variations in seasoning, texture, and wrapping style. In Malaysia, it is often made as a spiced fish custard scented with herbs and grilled in banana leaf, giving it a distinctive smoky fragrance.