Otak Otak (Malaysian Grilled Fish Cakes)

300g mackerel fillets, skinned and roughly chopped
200g white fish fillets (such as cod or hake), cut into small chunks
150g raw prawns, peeled
2 eggs
200ml coconut milk
Banana leaves, cut into squares
Vegetable oil, for cooking

The Curry Paste

8 dried red chillies, soaked
2 large red chillies, roughly chopped
1 bird's eye chilli
20g galangal, chopped
1 lemongrass stalk, finely chopped
6 kaffir lime leaves, finely sliced
4 candle nuts (or macadamia nuts)
2 teaspoons belacan (shrimp paste)

The Fish Mixture

1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon salt
½ tablespoon sugar

PREPARATION

1. Blend the soaked dried chillies, fresh chillies, galangal, lemongrass, kaffir lime leaves, candle nuts and belacan into a paste, then pound in a pestle and mortar until smooth. Blend the prawns, mackerel, eggs, coconut milk, turmeric, coriander, salt and sugar into a smooth fish mousse, then fold through the chunks of white fish.

COOKING

1. Heat a little vegetable oil in a wok and fry the curry paste until fragrant, deep orange and the oil begins to separate.
2. Stir the fried curry paste into the fish mousse until evenly combined.
3. Spoon portions of the mixture onto banana leaf squares.
4. Fold the banana leaves into parcels and secure with cocktail sticks or bamboo skewers.
5. Heat a lightly oiled griddle pan or barbecue over a medium heat.
6. Grill the parcels for 4–5 minutes on the first side.
7. Add a splash of water to the pan and cover briefly to help steam the filling while preventing the banana leaves from burning.
8. Turn the parcels and cook for another 4–5 minutes until lightly charred.
9. Check that the fish mixture feels firm and springs back when gently pressed.
10. Remove from the heat and allow to rest for a minute.
11. Serve warm in the banana leaves or unwrap before serving.

School of Wok Tips

• Frying the curry paste first deepens its flavour and removes the raw taste of the shrimp paste.
• Folding chunks of white fish through the mousse gives the finished Otak Otak a lovely contrast in texture.
• A splash of water while grilling gently steams the filling and stops the banana leaves from burning too quickly.
• If banana leaves aren't available, the mixture also makes excellent pan-fried or deep-fried fish cakes.

FAQs

What does Otak Otak mean?
The name refers to the soft, mousse-like texture of the fish mixture rather than its ingredients.

Can I use only one type of fish?
Yes, although combining oily fish like mackerel with white fish creates a richer flavour and better texture.

Do I have to use banana leaves?
No. They add aroma and help steam the filling, but the mixture can also be shaped into fish cakes and pan-fried or deep-fried instead.