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Otak-otak is a Southeast Asian dish made with fish, herbs, spices, and coconut milk, traditionally cooked and served in banana leaves. The fish is minced and mixed with a paste made from ground spices, nuts, and coconut milk, then wrapped in banana leaves and grilled or steamed. It is often served with rice or bread.
Otak-otak is a fish-based custard or paste popular in Southeast Asia. Normally prepared fresh, the dish uses several herbs and spices common to Asian cuisine, as well as coconut milk and white fish. It is traditionally cooked and served in banana leaves.
Although mackerel is often used in otak-otak, any type of white fish can be used. The fish is traditionally fresh and must first be deboned and scaled. You can also use fillets, fresh or frozen. The fish is normally minced, but can be sliced before being placed on the plate.
Chillies and dried chili powder as well as salt and sugar are usually included in otak-otak. Fresh turmeric, lemongrass, coconut milk, and eggs are also regular ingredients. Galanga, a type of ginger, along with kaffir lime leaves are also added to the dish. Other possible seasonings include coriander, shallots, garlic and white pepper. Candlenuts are normally included in order to thicken the custard.
To create otak-otak, most of the spices and nuts are ground into a paste. Traditionally, mortar and a pestle are used, but a food processor produces similar, faster results. After the paste is created, it is cooked in a pan and combined with sugar, salt and, if used, coriander. Once fragrant, the cooked paste is combined with coconut milk, egg and chopped lime leaves. Fish can also be included at this time.
In addition to ingredients in pastry or custard, banana leaves are usually used in otak-otak. Once the paste is made it is placed into the banana leaves, which are folded into a sort of bowl or pyramid around the custard and secured with toothpicks. Betel leaves, a plant native to South Asia in the pepper family, are often placed on banana leaves before the paste. If betel leaves are not available, spinach leaves can be used as a substitute, but they will not have the stimulating effect of betel leaf. In versions where the fish isn’t already included in the custard, flakes of meat are placed on the leaves and then drizzled over the pastry.
Once otak-otak is prepared, it is normally grilled or steamed, although it can also be cooked. After being cooked, the dish is served still wrapped in the banana leaves, but the leaves are unfolded before the custard is eaten. If the leaves are not being used, small individual plates or ramekins can be used. Otak-otak is often served with rice or bread.
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