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)
1/2 jar Mak Tok's Rendang Chilli Paste
350g Mackerel fillet (skin off)
1 tablespoon Cornstarch
1/2 teaspoon Salt
150ml Coconut milk
Handful of Kaffir Lime Leaves (garnishing)
10 Parchment paper
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.
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.
Remove from oven and allow to cool. Serve on a plate and garnish with some finely sliced kaffir lime leaves.
1) Create otak-otak mixture by adding all ingredients – including Mak Tok’s Rendang Chilli Paste , into a food processor and mix well.
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.
Garnish with kaffir lime leaves.
- Safe your grilled otak-otak for some other day by placing them in the freezer. When you want to eat them, just put them in the microwave oven for 1 min on medium and enjoy!
- Rehydrate dried kaffir lime leaves by soaking them in boiling water