Otak-Otak (Grilled Fish Cakes in Banana Leaf)

🧂 Ingredients

• 500 g White fish fillets(Such as mackerel, Spanish mackerel, or snapper. Ensure it's boneless and skinless. Can be processed into a paste or finely minced.)
• 100 ml Coconut milk(Full-fat for richness.)
• 50 g Tapioca flour(Also known as tapioca starch. This helps bind the fish paste.)
• 100 g Spice paste (Bumbu Halus)(Typically includes shallots, garlic, chilies, ginger, turmeric, and candlenuts. Pre-made versions are available, or you can make your own.)
• 1 large Egg white(Helps bind the mixture and adds a slight chewiness.)
• 1 tsp Salt(Or to taste.)
• 1/2 tsp Sugar(Optional, to balance flavors.)
• 8 Banana leaves(About 6-8 inches square. Softened by wilting over a flame or briefly steaming to make them pliable.)

👨‍🍳 Instructions

1. 1

   Prepare the fish paste: If using whole fish fillets, process them in a food processor until a smooth, paste-like consistency is achieved. Alternatively, finely mince the fish.

   ⏱️ 15 minutes
2. 2

   Combine ingredients: In a large bowl, combine the fish paste, spice paste (bumbu halus), coconut milk, tapioca flour, egg white, salt, and sugar (if using). Mix thoroughly until all ingredients are well incorporated and the mixture is smooth and slightly sticky.

   ⏱️ 10 minutes
3. 3

   Prepare banana leaves: Gently wilt the banana leaves by passing them over a low flame or briefly steaming them. This makes them pliable and prevents tearing when wrapping. Cut them into approximately 6-8 inch squares.

   ⏱️ 5 minutes
4. 4

   Wrap the otak-otak: Place about 2-3 tablespoons of the fish mixture onto the center of each banana leaf square. Fold the leaf to enclose the mixture, creating a neat rectangular packet. You can secure the ends with toothpicks if needed.

   ⏱️ 10 minutes
5. 5

   Grill the otak-otak: Preheat your grill or grill pan to medium heat (approximately 180-200°C / 350-400°F). Place the wrapped otak-otak directly on the grill. Grill for about 7-10 minutes on each side, or until the banana leaf is lightly charred and the fish cake inside is firm and cooked through. You should hear a gentle sizzle and smell the aromatic spices.

   ⏱️ 15-20 minutes
6. 6

   Serve: Carefully unwrap the otak-otak from the banana leaves. Serve hot, typically with a peanut sauce or a spicy chili sauce.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Wilting the banana leaves is crucial for easy wrapping and to prevent them from cracking.
• ✓The spice paste (bumbu halus) is key to the flavor; adjust chili levels to your preference.
• ✓Otak-otak is best enjoyed fresh off the grill.
• ✓For a different texture, you can steam the otak-otak before grilling for a firmer result.

🔄 Variations

• Steamed Otak-Otak: Instead of grilling, steam the wrapped otak-otak for 15-20 minutes until firm. This results in a softer texture.
• Different Fish: Experiment with other types of white fish for subtle flavor variations.
• Vegetarian/Vegan: While not traditional, a vegetarian version could be attempted using firm tofu or mushrooms as a base, though the texture will differ significantly.

🥗 Nutrition

Per serving