OTAK-OTAK (FOOD) Recipe

ABOUT OTAK-OTAK

     Otak-otak is a cake made of fish meat and spices. It is widely known across Southeast Asia, where it is traditionally served fresh, wrapped inside a banana leaf.

     The southern Malaysian town of Muar in Johor is a popular destination for it. People from surrounding states and even Singaporeans often visit to buy the famous otak-otak in bulk. Otak means brains in Indonesian and Malay, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being grey, soft and almost squishy. It can be eaten as a snack or with bread or rice as part of a meal.

Otak-otak is made by mixing fish paste with a mixture of spices. It is usually a mixture between fish paste, chili peppers, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.

While fish otak-otak is most common, otak-otak is also made with prawns, often resulting in a more textured variety. In Muar, you can also find otak-otak made from cuttlefish, fish head and even chicken.

Ingredients

2 m-length banana leaves (see Note), cut into 10 x 20 cm x 23 cm rectangles
1 egg, lightly beaten
3 kaffir lime leaves, thinly sliced 
325 g red snapper fillets or firm white fish fillets, thinly sliced 
60 ml (¼ cup) coconut milk 
50 betel leaves (see Note)

Spice paste
1 onion, roughly chopped
4 long red chillies, sliced
3 large dried red chillies, soaked in hot water for 10 minutes
½ lemongrass stalk, white part only, thinly sliced
2 cm-piece turmeric, chopped or ½ tsp ground turmeric
1 tsp dried shrimp paste (belacan) (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

You will need 10 toothpicks for this recipe.

Place banana leaves in a saucepan of boiling water for 5 minutes or until softened. Refresh leaves in a bowl of iced water. Drain on paper towel and set aside.

To make spice paste, process all ingredients and 1 tbsp water in a food processor to a smooth paste, adding more water if necessary. Transfer to a large bowl, add ¼ tsp salt, egg and kaffir lime leaves and stir until combined. Add fish, turn to coat, then gradually add coconut milk. Stir to combine and set aside.

To make parcels, lay one piece of banana leaf on a flat surface, with the long edge facing you. Place 3 betel leaves, shiny-side down, in the centre of the banana leaf. Add a heaped tablespoonful of fish mixture and top with 2 more betel leaves. Fold the long edge closest to you to the top edge, enclosing the filling, then fold in the short edges until they overlap in the centre. Secure with a toothpick. Repeat filling and folding parcels with the remaining banana leaves, betel leaves and fish mixture.

Place parcels in a large steamer set over a saucepan of simmering water and steam for 10 minutes or until filling is firm. Serve warm.

Note

Banana leaves, betel leaves and dried shrimp paste are available from Asian food shops and selected greengrocers.

As seen in Feast Magazine, Issue 12, pg53.