Otak Otak/Spicy Fish Cake/Malaysia, Singapore, Thailand Street Food/Nyonya Cuisine/ Nasi Lemak Side

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option, while canned fish is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, and evaporated milk is less expensive.

Blend red chilies, shallots, garlic, galangal, and kaffir lime leaves in a food processor until fine.

Add 700 g of sea bass fillet, blending 2/3 of it and chopping the remaining 1/3 into regular pieces.

Combine blended fish with the paste and add chili powder, turmeric powder, curry powder, corn flour, eggs, fish sauce, and sugar.

Blend the mixture, adding coconut milk one tablespoon at a time until achieving a smooth consistency.

Prepare banana leaves by washing, drying, and running them over a hot flame to make them pliable.

Cut banana leaves into circles using a bowl as a guide, ensuring the dull sides face each other and veins are perpendicular.

Create a bowl shape with the banana leaves, securing with half toothpicks.

Fill the banana leaf bowls with about three tablespoons of the paste, optionally lining with steamed vegetables.

Place the filled bowls in a steamer and steam for 15 minutes.

Top the steamed Otak Otak with 1 tablespoon of coconut cream and shredded chilies and kaffir lime leaves before serving.

For the grilled version, place 2 tablespoons of paste on banana leaves, fold, and secure with toothpicks.

Preheat the oven to 200°C and grill the parcels for 20 minutes, flipping halfway.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens