Otak Otak

Name: Otak Otak (Spicy Fish Paste Grilled in Banana Leaves)
Yield: Makes 12 Large Portions
Ingredients: 230 g or 8 ounces fresh banana leaves or 450 g or 1 pound frozen banana leaves; 20 sharp toothpicks (alternatively, use metal staples); 800 g or 1¾ pound Spanish mackerel (ikan tenggiri) fillet, or a mix of mackerel and red snapper; 800 g or 1¾ pound Spanish mackerel (ikan tenggiri) fillet, or a mix of mackerel and red snapper; 800 g or 1¾ pound Spanish mackerel (ikan tenggiri) fillet, or a mix of mackerel and red snapper; 800 g or 1¾ pound Spanish mackerel (ikan tenggiri) fillet, or a mix of mackerel and red snapper; 1½ cups coconut milk; 1 egg; 1 tablespoon sugar; 1 tablespoon cornflour; ½ teaspoon salt; 2 teaspoons coriander seeds (ketumbar); 2 teaspoons coriander seeds (ketumbar); 170 g or 6 ounces galangal (lengkuas), skinned and julienned; 170 g or 6 ounces galangal (lengkuas), skinned and julienned; 30 g or 1 ounce turmeric (kunyit), skinned and julienned; 30 g or 1 ounce turmeric (kunyit), skinned and julienned; 85 g or 3 ounces lemon grass (seray) upper stalks and outer layers removed, sliced thinly; 85 g or 3 ounces lemon grass (seray) upper stalks and outer layers removed, sliced thinly; 110 g or 4 ounces shallots, peeled diced; 5 red chillies; 30 g or 1 ounce belachan; 15 dried red chillies, soaked in hot water

Spicy Fish Paste Grilled in Banana Leaves

Preparation info

Makes
12
Large Portions

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

Unlike the skinny sticks of otak otak commonly available today, this Nonya recipe below produces otak otak that are plump with fish meat and hence, very delicious.

When I have to use frozen banana leaves instead of fresh ones, I buy double the amount required. Frozen leaves, in my experience, tend to tear easily even after I thaw and scald them gently. It never hurts to have spare leaves lying around. Make sure to blend the paste to a fine texture. Otak otak is supposed to be

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method