Malaysian
Otak-otak
Malaysian otak-otak wraps spiced fish mousse in banana leaves with daun kaduk, then grills it until smoky and gently set. The filling is fragrant with lemongrass, turmeric, coconut milk, and a little belacan.
Watch it madeSpice N' Pans · 7:04
Ingredients
- Spanish mackerel or tenggiri fillet, skinless and boneless250g
- Thick coconut milk100ml
- Egg1 small
- Rice flour1 tbsp
- Dried red chillies, soaked and drained6
- Fresh red chilli1
- Shallots, peeled4
- Garlic1 clove
- Lemongrass, tender inner part sliced1 stalk
- Galangal, sliced1 tsp
- Fresh turmeric or ground turmeric1 tsp fresh or 1/2 tsp ground
- Candlenuts2
- Toasted belacan1/2 tsp
- Kaffir lime leaves, finely shredded2
- Sugar1 tsp
- Salt3/4 tsp
- Daun kaduk leaves8 leaves
- Banana leaves, cut into rectangles4 pieces
- Cooking oil1 tbsp
Method
- Pass the banana leaves briefly over a flame or dip them in hot water until pliable, then wipe them dry.
- Blend the soaked dried chillies, fresh chilli, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, belacan, and oil into a fine rempah paste.
- Finely mince or pulse the fish until it becomes sticky and paste-like, taking care not to overheat it.
- In a bowl, mix the fish paste with the rempah, coconut milk, egg, rice flour, sugar, salt, and shredded kaffir lime leaves until smooth and slightly springy.
- Lay a banana leaf rectangle glossy side down, place 2 daun kaduk leaves in the centre, and spoon a quarter of the fish mixture on top.
- Fold the banana leaf into a narrow parcel and secure both ends with toothpicks or short bamboo skewers.
- Repeat to make 4 parcels.
- Grill the parcels over charcoal or in a hot grill pan for 6 to 8 minutes per side, until the leaves are charred in spots and the filling is firm, puffed, and aromatic.
- Rest for 2 minutes, then serve warm in the banana leaves.
Common questions
Can I substitute the Spanish mackerel (tenggiri) with another fish?
Yes. Use any firm, oily white fish that blends into a sticky paste, such as kingfish, tuna belly, or even snapper mixed with a little mackerel. Avoid watery or flaky fish, which makes the filling loose and less springy.
How long does it take to make and cook otak-otak?
Plan about 35 to 50 minutes total: 15 to 20 minutes for making the rempah and fish paste, 10 minutes for wrapping, and 12 to 16 minutes to grill. The parcels are done when the leaves are charred and the filling feels firm.
What are the most common mistakes when making otak-otak?
The biggest mistakes are overprocessing the fish until it turns warm and grainy, making the filling too wet, and using banana leaves that are not pliable enough to fold. Also avoid overgrilling, which can dry out the filling and burn the leaves.
How should I store leftover otak-otak?
Cool completely, then refrigerate the wrapped parcels in an airtight container for up to 2 days. Reheat in a grill pan, oven, or steamer until hot through. For longer storage, freeze before grilling for up to 1 month, then thaw in the fridge.
What should I serve with otak-otak?
Serve it hot with steamed rice, cucumber slices, and a sharp sambal or chilli dipping sauce. It also works well as part of a larger Malaysian spread with kerabu, grilled seafood, or nasi lemak-style accompaniments.