Name: Grilled Fish Cake Wrapped in Banana Leaves (Otak Otak)
Yield: Makes 6 servings as an appetizer or snack
Cuisine: Indonesian
Ingredients: 6 Asian shallots or 3 European shallots, chopped, or 3 tablespoons Bumbu Dasar Putih; 1 medium-hot finger-length red chili, such as Fresno, cayenne, or serrano, seeded (optional) and chopped, or 2 teaspoons sambal oelek; ½ lb (225 g) firm whitefish fillet like Spanish mackerel, tilapia, or barramundi; ¼ teaspoon ground white or black pepper; 3 cloves garlic, smashed; 1 large egg white; ⅓ cup (80 ml) unsweetened coconut milk; ½ teaspoon fine sea salt; ½ cup (60 g) tapioca flour or cornstarch; 1 teaspoon coriander seeds or ground coriander; 1 green onion, chopped; Banana leaves cut into 12 (8 × 4-inch/20 × 10-cm) rectangles; 1 tablespoon sugar

Preparation info

Makes
6
servings as an appetizer or snack

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

Otak otak is a popular snack throughout Southeast Asia with many variations. However, they are all made with fish mince, tapioca flour, and spices, then wrapped in banana leaves and either grilled or steamed. This version originated on the island of Sumatra before spreading across the archipelago.

Ingredients

1 teaspoon coriander seeds or ground coriander
6 Asian shallots or 3 European sha

Method

Toast the coriander seeds in a small, dry skillet over medium heat until fragrant and browned, 5–6 minutes. Grind into a coarse powder with a spice grinder or a mortar and pestle.

Pulse the shallots, garlic, chili, and fish in a small food processor or blender until a rough paste forms, about 1 minute. Add the ground coriander, sugar, salt, and white pepper and pulse a few more times un