Malaysian Otak Otak (Printable Version)
Fragrant spiced fish custard grilled in banana leaves for a creamy, aromatic Malaysian delight.
# What You Need:
→ Fish
01 - 14 oz skinless white fish fillets (mackerel, snapper, or tilapia)
→ Spice Paste
02 - 4 dried red chilies, soaked and deseeded
03 - 2 fresh red chilies, deseeded
04 - 2 shallots, peeled
05 - 3 cloves garlic, peeled
06 - 2 stalks lemongrass, white part only
07 - 3/4 inch fresh galangal, peeled
08 - 3/4 inch fresh turmeric, peeled (or 1 tsp ground turmeric)
09 - 2 candlenuts (or substitute with 4 macadamia nuts)
10 - 1 tsp belacan (shrimp paste), toasted
→ Custard Mixture
11 - 3/4 cup coconut milk
12 - 1 large egg
13 - 1 tbsp rice flour
14 - 1 tsp salt
15 - 1 tbsp sugar
→ Aromatics & Wrapping
16 - 10 kaffir lime leaves, finely shredded
17 - Banana leaves, cut into 8 x 6 inch rectangles, blanched and patted dry
18 - Toothpicks or staples, for securing
# How-To:
01 - Blend dried and fresh chilies, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, and belacan into a smooth paste. Add a splash of coconut milk if needed to blend.
02 - Slice the fish into small pieces or coarsely mince. Set aside.
03 - In a large bowl, whisk coconut milk, egg, rice flour, salt, and sugar until smooth.
04 - Stir the spice paste into the coconut milk mixture until thoroughly combined.
05 - Add fish pieces and shredded kaffir lime leaves to the mixture, folding gently to coat.
06 - Lay out a piece of banana leaf, shiny side up. Spoon 3-4 tablespoons of the fish mixture onto the center. Fold the sides over to enclose and secure both ends with toothpicks or staples, forming a small parcel.
07 - Repeat with remaining mixture and banana leaves.
08 - Grill parcels over medium-high charcoal or a grill pan for 7-8 minutes on each side, or until the custard is set and fragrant. Alternatively, steam parcels for 15-18 minutes until firm.
09 - Serve hot or warm, straight from the banana leaves.
# Expert Hints:
01 -
- The smoky banana leaf infusion creates an aroma that fills your entire kitchen
- That impossibly creamy texture comes from a perfect balance of coconut milk and gentle heat
- Each bite delivers layers of aromatic spices without overwhelming delicate white fish
02 -
- Belacan smells incredibly pungent when raw but transforms into something magical when toasted. Do not let the initial aroma deter you from this essential ingredient.
- Over-filling banana leaf parcels guarantees messy explosions during grilling. Leave room for the custard to expand slightly as it sets.
- Test for doneness by gently pressing the parcels. They should feel firm and set, not jiggly like raw custard.
03 -
- If you cannot find fresh galangal, increase the lemongrass slightly and add a pinch of ginger for approximation. Nothing truly replaces galangal is piney complexity, though.
- Substitute macadamia nuts or almonds for candlenuts—they add similar richness and help thicken the spice paste beautifully.