Otak Otak

Made of spiced ground fish meat, this dish and its different renditions populate many street food vendors around the region. Make your own “brainy” fish at home by using our Sedap recipe!

Prep Time

Cook Time

Total Time

Type

Family Faves

Difficulty

Novice

Ingredients

Sambal Blend:
2 cloves Garlic
1 inch Belachan
1 Candlenut
1/2 inch Ginger
1/2 inch Turmeric (fresh)
1/2 inch Galangal
1 Lemongrass (sliced)
10 Big Red Chilli
1 Tbsp Tamarind Paste
1/4 Cup Water
1 Tbsp Oil for frying

Filling:
300g (Mackerel) Tenggiri Fish
2 Tbsp Coconut Milk
1/4 Cup Potato Flour
1 Tsp Salt
1 Tsp Sugar
1 Egg

Others:
Banana Leaves (cut 20cm x 20cm)
Toothpick

Instructions

Blend the garlic, belachan, candlenut, ginger, turmeric, galangal, lemongrass, chilli, tamarind paste, and water.
Heat up some oil in a wok and then put in the blended sambal mixture, keep stirring until it starts to boil, then set aside.
Put the flesh of the fish (remove all the bones) in a blender, blend well until smooth (add 1 tsp of water if needed).
In a big bowl put in the blended fish mixture, then add in the coconut milk, potato flour, salt, sugar, and sambal mixture then mix well. Add egg and mix well
Take one tablespoon of the mixture and put it into a piece of banana leaf (or coconut leaf), fold the sides and then secure with toothpicks at both ends. Repeat this until all the mixture has been used.
Grill on charcoal or stove, turning them over occasionally until the leaves appear crisp, and the otak otak is cooked.

* Banana leaf needs to be heated or steamed to soften for ease of folding.

* They can be kept in the freezer if you want to keep them for a long time.