Otak-Otak

Otak-Otak (Malaysian Grilled Fish Custard)

A classic Malay and Nyonya street snack of spiced fish paste and coconut milk, wrapped in banana leaf and grilled until softly set with a smoky aroma. Traditionally cooked over charcoal, but a home oven or grill pan works well.

Prep

45 min

Cook

15 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) white fish paste (surimi-style), mackerel (ikan kembung) is traditional; use fresh minced mackerel or a good-quality fish paste from a Asian grocer
• •200 ml (¾ cup + 1 tbsp) coconut milk, full-fat, from a can
• •40 g (3 tbsp) dried chilli paste (cili boh), soaked dried red chillies blended to a paste, or store-bought cili boh
• •3 stalks lemongrass, tender white part only, finely sliced
• •30 g (1 oz) galangal, fresh, thinly sliced
• •20 g (¾ oz) fresh turmeric, or ½ tsp ground turmeric
• •4 cloves garlic
• •2 sheets turmeric leaf, or 6 kaffir lime leaves, finely shredded; turmeric leaf gives the classic flavour
• •1 tbsp sugar, palm sugar (gula Melaka) preferred, or white sugar
• •1 tsp salt, to taste
• •1 tsp tamarind paste, mixed with 2 tbsp water, strained
• •10 sheets banana leaves, cut into 20 x 15 cm (8 x 6 in) pieces; briefly wilt over a flame or in hot water to make pliable
• •1 tbsp oil, for greasing

Steps

1. 1 Prepare the banana leaves: pass each piece briefly over a low gas flame or dip in boiling water for 30 seconds until glossy and flexible. Wipe dry and lightly oil one side.
2. 2 Blend the rempah (spice paste): in a blender or food processor, combine the lemongrass, galangal, fresh turmeric, garlic, dried chilli paste and 2 tbsp of the coconut milk. Blend to a smooth paste, scraping down the sides as needed.
3. 3 In a mixing bowl, combine the fish paste, spice paste, remaining coconut milk, sugar, salt and tamarind water. Beat vigorously with a spatula or your hand for 3–4 minutes until the mixture is sticky and slightly springy - this develops the characteristic bounce.
4. 4 Fold in the shredded turmeric or kaffir lime leaves. The mixture should be a thick, spreadable paste; if too stiff, add coconut milk 1 tbsp at a time.
5. 5 Lay a banana leaf piece, oiled side up, on your work surface. Spoon about 2 heaped tablespoons of the fish mixture into the centre and spread into a rough rectangle roughly 8 x 4 cm (3 x 1½ in) and about 1 cm (½ in) thick.
6. 6 Fold the leaf over the filling: bring the two long sides together over the centre, then fold the ends underneath to form a flat parcel. Secure with a small wooden toothpick or staple at each end. Repeat with the remaining mixture.
7. 7 Heat a grill, grill pan or oven to 200°C (400°F). Grill the parcels for 6–7 minutes per side, until the leaf is lightly charred in spots and the filling is firm to the touch.
8. 8 Doneness cue: the otak-otak is cooked when the filling is set and springs back when pressed, with no raw, wet centre. If you have an instant-read thermometer, the internal temperature should reach at least 75°C (167°F).
9. 9 Rest for 2 minutes, then serve hot or at room temperature. Peel back the leaf at the table - the custard inside should be soft, smooth and fragrant with smoke.