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Otak Otak

Prep: 20 mins

Cook: 10 mins

A grilled spiced fishcake encased in banana leaf which packs a punch of flavour!

Curry Paste

  • 15g dried chili (soak in hot water for 30 mins)

  • 2 big fresh red chillis

  • 1 Bird’s eye chilli

  • 2 lemongrass (sliced)

  • 6pcs kafir lime leaves 250 g shallots

  • ½ Thumbsize piece of galangal

  • 10 candlenuts

  • 2 tsp belachan (shrimp paste)

  • 1 tbsp turmeric powder

Fish Meat Blend

  • 2 fillet of /mackerel fish meat

  • 100 g prawn meat

  • 100g white fish fillet

  • 40ml oil

  • 1 tbsp coriander powder

  • ½ tbsp sugar

  • ½ tsp salt

  • 2 eggs

  • 100 ml coconut milk

  • 1 - 2 packets banana leaves

Chilli paste

  • Into a blender add a handful of the dry red chillies (soaked ) along with the chopped fresh red chillies, chopped galangal, one chopped bird’s eye chilli, two lemongrass ( bashed and chopped), 6 kaffir lime leaves (cut off the stalk and roughly chopped), a handful of candlenuts and 2 tsp belachan. Blend all ingredients to a smooth texture. Then pound in a pestle and mortar to get a smooth paste.

Fish Paste

  • Set the curry paste to the side and pop the prawns and de-skinned, chopped mackerel into the blitzer. Add 2 eggs, the coconut milk, coriander powder and sugar and salt and blitz. Take the white fish and chop into chunks. Add that to the mixture and stir through

  • Pan fry the curry paste with oil until it becomes a thick sambal sauce. Now mix the chilli paste with the fish mixture.

Wrap

  • Lay the paste into the banana leaves. Roll up the leaves and skewer them closed.

Grill

  • Grill for 4-5 minutes on each side on an oiled griddle or bbq. Add a little water once it has grilled for 3 minutes. This cooks it through quickly and diffuses the flavour through. When the texture bounces back a bit when you poke it, it is ready!

How To Make Otak Otak

INSPIRED BY OUR TIPS AND RECIPES?

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Curry Paste

  • 15g dried chili (soak in hot water for 30 mins)

  • 2 big fresh red chillis

  • 1 Bird’s eye chilli

  • 2 lemongrass (sliced)

  • 6pcs kafir lime leaves 250 g shallots

  • ½ Thumbsize piece of galangal

  • 10 candlenuts

  • 2 tsp belachan (shrimp paste)

  • 1 tbsp turmeric powder

Fish Meat Blend

  • 2 fillet of /mackerel fish meat

  • 100 g prawn meat

  • 100g white fish fillet

  • 40ml oil

  • 1 tbsp coriander powder

  • ½ tbsp sugar

  • ½ tsp salt

  • 2 eggs

  • 100 ml coconut milk

  • 1 - 2 packets banana leaves


Chilli paste

  • Into a blender add a handful of the dry red chillies (soaked ) along with the chopped fresh red chillies, chopped galangal, one chopped bird’s eye chilli, two lemongrass ( bashed and chopped), 6 kaffir lime leaves (cut off the stalk and roughly chopped), a handful of candlenuts and 2 tsp belachan. Blend all ingredients to a smooth texture. Then pound in a pestle and mortar to get a smooth paste.

Fish Paste

  • Set the curry paste to the side and pop the prawns and de-skinned, chopped mackerel into the blitzer. Add 2 eggs, the coconut milk, coriander powder and sugar and salt and blitz. Take the white fish and chop into chunks. Add that to the mixture and stir through

  • Pan fry the curry paste with oil until it becomes a thick sambal sauce. Now mix the chilli paste with the fish mixture.

Wrap

  • Lay the paste into the banana leaves. Roll up the leaves and skewer them closed.

Grill

  • Grill for 4-5 minutes on each side on an oiled griddle or bbq. Add a little water once it has grilled for 3 minutes. This cooks it through quickly and diffuses the flavour through. When the texture bounces back a bit when you poke it, it is ready!

How To Make Otak Otak

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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