Malaysian Otak Otak Fish (Printable)

Fragrant fish custard with aromatic spices wrapped in banana leaves and grilled.

# What You Need:

→ Fish

01 - 14 oz skinless white fish fillets (mackerel, snapper, or tilapia)

→ Spice Paste

02 - 4 dried red chilies, soaked and deseeded
03 - 2 fresh red chilies, deseeded
04 - 2 shallots, peeled
05 - 3 cloves garlic, peeled
06 - 2 stalks lemongrass, white part only
07 - 0.8 inch fresh galangal, peeled
08 - 0.8 inch fresh turmeric, peeled (or 1 tsp ground turmeric)
09 - 2 candlenuts (or substitute with 4 macadamia nuts)
10 - 1 tsp belacan (shrimp paste), toasted

→ Custard Mixture

11 - 0.85 cup coconut milk
12 - 1 large egg
13 - 1 tbsp rice flour
14 - 1 tsp salt
15 - 1 tbsp sugar

→ Aromatics & Wrapping

16 - 10 kaffir lime leaves, finely shredded
17 - Banana leaves, cut into 8 x 6 inch rectangles, blanched and patted dry
18 - Toothpicks or staples, for securing

# How To Make It:

01 - Blend dried and fresh chilies, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, and belacan into a smooth paste. Add a splash of coconut milk if needed to blend.
02 - Slice the fish into small pieces or coarsely mince. Set aside.
03 - In a large bowl, whisk coconut milk, egg, rice flour, salt, and sugar until smooth.
04 - Stir the spice paste into the coconut milk mixture until thoroughly combined.
05 - Add fish pieces and shredded kaffir lime leaves to the mixture, folding gently to coat.
06 - Lay out a piece of banana leaf, shiny side up. Spoon 3–4 tablespoons of the fish mixture onto the center. Fold the sides over to enclose and secure both ends with toothpicks or staples, forming a small parcel.
07 - Repeat with remaining mixture and banana leaves.
08 - Grill parcels over medium-high charcoal or a grill pan for 7–8 minutes on each side, or until the custard is set and fragrant. Alternatively, steam parcels for 15–18 minutes until firm.
09 - Serve hot or warm, straight from the banana leaves.

# Expert Tips:

01 -
  • The banana leaf wrapper infuses every bite with an earthy, smoky aroma you cannot replicate any other way
  • These freeze beautifully and grill up in minutes for impromptu gatherings
  • The spice paste comes together in one blender blitz, turning humble fish into something extraordinary
02 -
  • Do not overfill the banana leaves or the custard will burst through during grilling
  • The parcels are done when the banana leaf has dark char marks and the custard feels set, not jiggly
  • If you cannot find banana leaves, parchment paper works but you will miss that smoky aroma
03 -
  • Toast your belacan in a dry pan until fragrant before blending to remove any raw ammonia notes
  • If your banana leaves crack when folding, run them quickly over a gas flame to soften

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