Otak-otak is a really nice spiced fish cake. Even though it’s really popular in some parts of Indonesia, but to be honest I never tried otak-otak before I came to Singapore. It’s not that popular in my home town. And as usual, I like pretty much anything made from fish.
Quite important ingredient here is the banana leaf to wrap otak-otak. If you can’t find banana leaf, you can use aluminium foil, but it will have different aroma.
This recipe uses lots of Indonesian spices, but I’ll try to make it as simple as possible for you. Because if you like fish, then I recommend you to try this. Really good stuff.
- 500g white fish meat (no bones, no skin)
- 50g coconut flakes (I used dried ones, if you can find the fresh one, use that)
- 1 tbsp tapioca flour
- 3 kaffir lime leaves, finely sliced
- salt & pepper
- banana leaves & toothpick (optional)
for the paste:
- 5 bird eye’s chillies (depending on your taste)
- 1 red onion
- 3 garlic cloves
- 2 tsp coriander seed
- 1 tsp fresh chopped ginger
- 1 lemon grass, thinly sliced
- 1 cm galangal, thinly sliced
- Put all the ingredients for the paste in a food processor, blitz until nice and smooth. Place it in a large bowl. Set aside.
- Put the fish meat in the food processor and blitz until smooth.
- Add the fish meat into the bowl with the paste.
- Add coconut flakes, tapioca flour and lime leaves. Mix everything together until well combined.
- Take 1 sheet of banana leaf or aluminium foil (around 15cm x 25cm). Place 2tbsp of the fish mixture in the middle of the leaf or foil.
- Fold the edges of the aluminium foil or stick the tooth picks at the ends of the banana leaves.
- For aluminium foil, you can bake otak-otak in the oven for 10 to 15 minutes. But if you’re using banana leaf, just place otak-otak in the large pan over the stove. Cook for 5 minutes on each side.
- If you’re too lazy to wrap it in either foil or leaf (shame on you :P) you can just take 1 tbsp of the mix and pan fried it. You can also enjoy it like that.