Otak-Otak – Southeast Asian Fish Cake

Otak-Otak – Southeast Asian Fish Cake

Otak-otak is a savoury fish cake from Southeast Asia, wrapped in banana leaves, grilled to a gentle char, with a bold aroma, striking colour, and soft, mousse-like texture. The heart of otak-otak is the fish – typically mackerel, though other firm whitefish can be used. The fillets are first blended into a paste with coconut milk, eggs, and rice flour, creating a smooth, custard-like texture. To that is added a ground paste of distinctive, aromatic herbs, like lemongrass, galangal, chilli, shallots, garlic, and turmeric. Traditionally, the mixture is then wrapped in banana leaves and grilled until the edges are slightly charred and it releases a smoky fragrance. However, it can also be cooked on a stovetop or in an air fryer or oven. Otak-otak originated in Indonesia but is also popular in Malaysia and Singapore, with regional variations in spices, such as annatto, or ingredients, such as shrimp paste. It is commonly sold at food markets, roadside stalls, and restaurants or prepared at home, and it is perfect as a snack, side dish, or part of a larger meal, often with rice or rice cakes.

Otak-otak is a savoury fish cake from Southeast Asia – wrapped in banana leaves, grilled to a gentle char, with a bold aroma, striking colour, and soft, mousse-like texture.

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