Otak-otak

by Will Chew

Otak-otak is a traditional Malaysian dish that is very popular in Penang, Malacca, and Johor. It is essentially spiced fish paste that is wrapped in banana leaf and barbecued or steamed until cooked. Depending on the way they are cooked, the overall result you get is a flavourful, savoury, and softer version of fishcakes.

Otak-otak (Malaysian BBQ Fishcakes)

Will Chew

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Malaysian

Category

Appertiser

Ingredients

  • 1/2 jar Mak Tok's Rendang Chilli Paste
  • 350g Mackerel fillet (skin off)
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Salt
  • 150ml Coconut milk
  • 40g Shrimps
  • Handful of Kaffir Lime Leaves (garnishing)
  • 10 Parchment paper
  • 2 Eggs

Directions

    Grilled version

    1. Create otak-otak mixture by adding all ingredients – including Mak Tok’s Rendang Chilli Paste , into a food processor and mix well. Place a scoop of the mixture onto parchment paper and wrap well.

    2. Preheat oven to 200 degree Celcius. Place wrapped otak-otak on a baking rack and grill it in the oven for 5 mins. After 5 mins, take it out and flip the otak-otak before putting them back in the oven for another 5 mins.

    3. Remove from oven and allow to cool. Serve on a plate and garnish with some finely sliced kaffir lime leaves.

    Steamed version

    1. 1) Create otak-otak mixture by adding all ingredients – including Mak Tok’s Rendang Chilli Paste , into a food processor and mix well.

    2. Pour mixture into a soufflé dish or bowl and put a lid on before popping it into a microwave oven on high for 5 mins.

    3. Garnish with kaffir lime leaves.
    Back to Rendang Chilli Paste (Recipes)