OTAK - OTAK

 


Otak-otak is a delicious Indonesian dish made from a mixture of fish paste, spices, and coconut milk, wrapped in banana leaves and grilled or steamed. Here's a recipe for making Otak-otak:

Ingredients:

For the Fish Paste:

  • 500g white fish fillets (such as mackerel or snapper), deboned and skin removed
  • 2 tablespoons tapioca starch (or cornstarch)
  • 3 cloves garlic, peeled
  • 2 shallots, peeled
  • 2 red chili peppers, deseeded (adjust to taste)
  • 2 bird's eye chili peppers (optional, for extra heat)
  • 2 lemongrass stalks, white part only, thinly sliced
  • 1-inch piece of galangal, peeled and thinly sliced
  • 1-inch piece of ginger, peeled and thinly sliced
  • 2 kaffir lime leaves, thinly sliced (optional)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon shrimp paste (terasi or belacan)
  • 200ml thick coconut milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Banana leaves, cut into rectangles and lightly charred over an open flame (for wrapping)

For Steaming (if not grilling):

  • Steamer basket or steaming tray

Instructions:

  1. Prepare the Fish Paste:

    • In a blender or food processor, combine the fish fillets, tapioca starch, garlic, shallots, red chili peppers, bird's eye chili peppers (if using), lemongrass, galangal, ginger, kaffir lime leaves (if using), ground turmeric, ground coriander, ground cumin, shrimp paste, coconut milk, sugar, and salt. Blend until you get a smooth paste.

  2. Wrap the Otak-otak:

    • Place a spoonful of the fish paste mixture onto each piece of charred banana leaf. Fold the banana leaf to encase the fish paste securely, forming a rectangular packet. Secure the ends with toothpicks or bamboo skewers.

  3. Grilling Method:

    • Preheat a grill to medium-high heat. Grill the Otak-otak packets over direct heat for about 5-7 minutes on each side, or until the banana leaves are charred and the fish paste is cooked through. Alternatively, you can grill them in a grill pan on the stovetop.

  4. Steaming Method:

    • If steaming, arrange the Otak-otak packets in a steamer basket or steaming tray. Steam over medium heat for about 15-20 minutes, or until the fish paste is cooked through and firm to the touch.

  5. Serve:

    • Once cooked, carefully remove the Otak-otak packets from the grill or steamer.
    • Serve the Otak-otak hot, still wrapped in the banana leaves, with steamed rice and your favorite dipping sauce or sambal (Indonesian chili paste) on the side.

Enjoy your delicious homemade Otak-otak! Adjust the spiciness according to your preference.

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