Otak-otak
Otak-otak is a fragrant Southeast Asian fish paste mixed with coconut milk and spices, wrapped in leaves and grilled or steamed. Malaysian versions often have a soft, custardy centre.
From Chef Ilhama’s recipe collection
Photo: Midori — Own work · CC BY 3.0 · Sources
How do you make Otak-otak?
Otak-otak uses 8 ingredients and 4 clear steps. Allow 1 hour; the recipe yields 16 parcels. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Otak-otak is a fragrant Southeast Asian fish paste mixed with coconut milk and spices, wrapped in leaves and grilled or steamed. Malaysian versions often have a soft, custardy centre.
4 steps
Blend fish, coconut milk, curry paste, eggs, lemongrass, fish sauce and sugar into a coarse paste.
Fold through finely shredded lime leaf and chill for 20 minutes.
Soften banana leaves over heat, spoon on the paste and secure each parcel.
Grill over medium heat or steam until the centre is opaque and safely cooked, about 12–15 minutes.
Serve warm in the opened leaf with cucumber and sambal.
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