Authentic Indonesian Otak-Otak Recipe

Ingredients

500 grams of Mackerel fish
2 tablespoons of Tamarind juice
1 tablespoon of Sugar
1 teaspoon of Salt
100 milliliters of Coconut milk
1 Banana leaf (for wrapping)
10 Dried chillies (soaked in warm water)
2 stalks of Lemongrass (white part only)
6 Shallots
3 cloves of Garlic
1 thumb-sized Turmeric
1 thumb-sized Galangal
1 teaspoon of Shrimp paste

Steps and instructions

Clean the mackerel fish and steam for 20 minutes. Once steamed, remove the bones and skin, then set aside the flesh.
Prepare the spice paste by grinding together soaked chillies, lemongrass, shallots, garlic, turmeric, galangal, and shrimp paste in a food processor until they form a smooth paste.
Mix the spice paste with the fish flesh, tamarind juice, sugar, salt, and coconut milk until well combined.
Prepare the banana leaves by cutting them into rectangle pieces and heating them over a flame to make them pliable.
Take a spoonful of the fish mixture and spread it onto the banana leaf. Fold the leaf over to enclose the mixture and secure with a toothpick.
Grill the wrapped otak-otak over a charcoal fire for about 5 minutes on each side, until the leaves are slightly charred and the filling is cooked.
Serve the otak-otak warm, as they are, or with a side of steamed rice.

Tools for making

Steamer - Used to steam the mackerel fish.
Food processor - Used to grind the spice paste.
Grill or barbecue - Used to cook the otak-otak over a charcoal fire.
Toothpicks - Used to secure the banana leaves around the otak-otak.
Knife - Used to clean the fish, cut the banana leaves, and prepare the ingredients.
Cutting board - Used as a surface for cutting and preparing ingredients.
Blender or mortar and pestle - Optional, for blending or pounding the spice paste ingredients.

Recipe variations

Use different types of fish such as snapper, tilapia, or cod instead of mackerel.
Experiment with different spice levels by adjusting the amount of dried chillies or adding fresh chili peppers.
Add additional herbs or spices like kaffir lime leaves, coriander, or cumin for added flavor.
Replace the banana leaf wrapping with aluminum foil or parchment paper if banana leaves are not available.
Create a vegetarian or vegan version by substituting the fish with tofu or tempeh and using vegetable broth instead of coconut milk.
Make mini-sized otak-otak by using smaller pieces of banana leaves and reducing the cooking time.
Add a tablespoon of grated coconut or chopped vegetables like carrots or bell peppers to the filling for added texture.
For a smoky flavor, grill the otak-otak over charcoal or wood fire instead of using an oven or stovetop.
Serve with a dipping sauce made from a blend of soy sauce, lime juice, chili, and sugar to enhance the flavors.

Recipe overview

Otak-Otak is a delightful and flavorful dish originating from Southeast Asia. Its name, which literally translates to "brains" in Indonesian and Malay, aptly describes the soft, custardy texture of this seafood delight. Traditionally made with fresh mackerel fish, this recipe combines the fish with an aromatic spice paste featuring ingredients like lemongrass, chillies, and galangal. The mixture is then wrapped in banana leaves and grilled to perfection, resulting in a deliciously moist and smoky treat. Otak-Otak can be served as a stand-alone snack or as a side dish to a main meal, often accompanied by steamed rice. The process might be a bit involved, but the unique and addictive flavor it yields is definitely worth the effort. Get ready to impress your guests with this exotic and tantalizing delight!

Common questions

Can I use a different type of fish for this recipe? Yes, you can use other firm-fleshed fish such as red snapper or tilapia as a substitute for mackerel.
Can I use fresh chillies instead of dried chillies? Yes, you can use fresh chillies instead of dried ones. Adjust the quantity according to your preferred level of spiciness.
Can I omit the shrimp paste? Yes, you can omit the shrimp paste if you prefer a vegetarian version of otak-otak. The flavor may be slightly different, but it will still be delicious.
Can I bake the otak-otak instead of grilling it? Yes, you can bake the otak-otak in a preheated oven at 180°C (350°F) for approximately 20-25 minutes, or until cooked through.
Can I freeze the otak-otak? Yes, you can freeze the otak-otak after grilling or baking them. Make sure to wrap them tightly with plastic wrap or store them in an airtight container before freezing. Thaw them in the refrigerator before reheating.

Serving dishes and utensils

Grill or Barbecue - To grill the otak-otak over charcoal fire.
Food Processor - To grind the spice paste ingredients into a smooth paste.
Steamer - To steam the mackerel fish for 20 minutes.
Toothpicks - To secure the banana leaves and keep the otak-otak shape intact while grilling.
Knife - To clean the mackerel fish and cut the banana leaves into appropriate sizes.
Chopping Board - To chop the shallots, garlic, and lemongrass for the spice paste.
Food Brush - To brush the banana leaves with oil before grilling, if desired.
Charcoal - To create the fire for grilling the otak-otak.

Origin stories

Otak-Otak, which directly translates to "brains" in Malay due to its soft and squishy texture, hails from Southeast Asia, and is especially popular in Malaysia, Indonesia, and Singapore. This delicacy had its humble beginnings as a survival food. Fishermen of yore, who had to spend days at sea, needed to devise a way to preserve their catch. They ground their surplus fish to a paste, mixed it with locally available herbs and spices, and wrapped it in banana leaves before grilling it over an open fire. This method not only allowed them to store their catch longer, but also gave birth to a delicious and uniquely flavored dish. Today, Otak-Otak is a beloved street food and a must-try for any visitor to the region. Its complex flavors – spicy, tangy, and aromatic – are a testament to the rich and diverse culinary heritage of Southeast Asia, a region known for its vibrant food culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.