Otak-Otak (Grilled Spiced Fish Cake in Banana Leaf)
The Quirky Foodster Team
Ingredients
- Fish fillets (mackerel or similar oily fish), boneless — 400 g (14 oz)
- Coconut milk — 150 ml (2/3 cup)
- Large Egg — 1
- Dried red chilies, soaked — 6
- Shallots — 5
- Garlic — 2 cloves
- Fresh turmeric or turmeric powder — 5 g (1 tsp)
- Lemongrass, tender part only — 1 stalk
- Shrimp paste (belacan) — 5 g (1 tsp)
- Kaffir lime leaves, finely sliced — 4
- Sugar — 5 g (1 tsp)
- Salt — to taste
- Banana leaves, softened over flame, about 20 x 15 cm each — 8 pieces
- Cocktail sticks or kitchen string, for securing parcels
Method
- Blend the soaked chilies, shallots, garlic, turmeric, lemongrass and shrimp paste into a smooth, fragrant paste.
- Finely flake or lightly blend the fish (leaving some texture) and combine in a bowl with the spice paste, coconut milk, egg, sugar, salt and kaffir lime leaves. Mix thoroughly until well combined.
- Spoon 2–3 tablespoons of the mixture onto the centre of each softened banana leaf.
- Fold the leaf over the filling to enclose it, then fold the ends underneath or secure with a cocktail stick to form a flat parcel.
- Grill the parcels over medium heat (or on a griddle pan) for 6–8 minutes per side, until the banana leaf chars lightly and the filling is set and firm to the touch. Alternatively, steam the parcels for 15–18 minutes.
- Let rest for a few minutes before opening, and serve warm, straight from the banana leaf.
Introduction: A fragrant, custard-soft fish paste blended with chili and spices, wrapped in banana leaf and grilled until smoky — a beloved appetizer from Malaysia’s coastal Malay and Peranakan communities.
Cultural Background: Otak-otak has deep roots along the coastal regions of Penang and Malacca, where fresh fish was combined with local spices and coconut milk, then cooked inside banana leaf parcels over charcoal. The dish’s name, meaning ‘brains’ in Malay, references its soft, custard-like texture, and it remains a popular starter or hawker snack today.
Tips: Softening the banana leaves briefly over a flame or in hot water makes them pliable and less likely to tear when folding. Leaving some texture in the fish (rather than blending it completely smooth) gives a more traditional, slightly chunky bite. If grilling, keep the heat moderate so the parcels cook through without burning the leaf too quickly.
Variations: Use a mix of fish and prawn for a richer filling. Steam instead of grill for a softer, more delicate texture without the smoky char. Add a little extra chili paste for those who prefer more heat.
Storage: Store cooked, cooled parcels in the refrigerator for up to 2 days.
Reheating: Reheat by steaming for 5–6 minutes, or briefly regrilling in the banana leaf, until heated through.
Nutrition: Approx. per serving (2 parcels): 220 kcal, 16 g protein, 6 g carbohydrate, 15 g fat, 1 g fibre.
FAQs:
Q: Can I use foil instead of banana leaf?
A: Banana leaf imparts a distinctive aroma that foil cannot replicate, but foil can be used as a practical substitute if banana leaf is unavailable.
Q: What type of fish works best?
A: Oily, flavourful fish such as mackerel or Spanish mackerel are traditional, giving the dish its characteristic richness.
Q: Is otak-otak spicy?
A: It has a moderate heat from the chili paste, which can be adjusted up or down to taste.
- Fish fillets (mackerel or similar oily fish), boneless — 400 g (14 oz)
- Coconut milk — 150 ml (2/3 cup)
- Large Egg — 1
- Dried red chilies, soaked — 6
- Shallots — 5
- Garlic — 2 cloves
- Fresh turmeric or turmeric powder — 5 g (1 tsp)
- Lemongrass, tender part only — 1 stalk
- Shrimp paste (belacan) — 5 g (1 tsp)
- Kaffir lime leaves, finely sliced — 4
- Sugar — 5 g (1 tsp)
- Salt — to taste
- Banana leaves, softened over flame, about 20 x 15 cm each — 8 pieces
- Cocktail sticks or kitchen string, for securing parcels
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