📝 About This Recipe
Otak-Otak is a beloved Indonesian coastal classic, a delicate fish mousse infused with aromatic coconut milk and a vibrant spice paste. Wrapped meticulously in scorched banana leaves and grilled over an open flame, these parcels develop a hauntingly smoky aroma that perfectly complements the silky, savory interior. It is a quintessential street food snack from regions like Palembang and Jakarta that brings the essence of the Indonesian archipelago right to your kitchen.
🥗 Ingredients
Fish Mousse Base
- 500 grams Spanish Mackerel (Ikan Tenggiri) fillet (cold, skinless, and finely minced or processed into a paste)
- 150 grams Tapioca starch (sifted)
- 200 ml Thick coconut milk (chilled)
- 2 large Egg whites (slightly beaten)
- 3 stalks Scallions (very thinly sliced)
- 1.5 teaspoons Salt
- 1 teaspoon Granulated sugar
- 1/2 teaspoon White pepper powder
Spice Paste (Bumbu)
- 8 pieces Shallots
- 4 cloves Garlic
- 1 teaspoon Coriander powder (toasted)
Wrapping Materials
- 20-25 pieces Banana leaves (cut into 15x20cm rectangles, cleaned and softened)
- 40-50 pieces Toothpicks or staples (to secure the ends)
Spicy Peanut Sauce (Sambal Kacang)
- 100 grams Fried peanuts (skinless, finely ground)
- 3-5 pieces Red bird's eye chilies (adjusted to heat preference)
- 2 pieces Candlenuts (toasted)
- 1 tablespoon Vinegar or lime juice
- 150 ml Warm water
👨🍳 Instructions
-
1
Prepare the spice paste by blending the shallots, garlic, and coriander powder in a food processor until it forms a very smooth, fine paste.
-
2
In a large chilled mixing bowl, combine the cold minced fish paste with the spice paste. Mix vigorously by hand or with a wooden spoon in one direction to develop the proteins, ensuring a bouncy texture.
-
3
Gradually pour in the chilled egg whites and thick coconut milk while continuing to stir. The mixture should be smooth and slightly elastic.
-
4
Add the salt, sugar, and white pepper. Fold in the sifted tapioca starch and sliced scallions gently until just incorporated; do not overmix at this stage or the cakes will become tough.
-
5
Prepare the banana leaves by passing them quickly over an open gas flame until they turn bright green and pliable. This prevents them from cracking during folding.
-
6
Place 1 to 1.5 tablespoons of the fish mixture in the center of a banana leaf rectangle. Shape it into a log about 10cm long.
-
7
Roll the leaf tightly around the fish paste. Fold both ends inward and secure them with toothpicks or staples, creating a flat, cigar-like parcel.
-
8
To make the sauce, grind the chilies and toasted candlenuts into a paste. Mix with ground peanuts, sugar, salt, warm water, and lime juice until you reach a smooth, dipping consistency.
-
9
Preheat a charcoal grill, griddle pan, or heavy-bottomed skillet over medium heat.
-
10
Grill the parcels for about 4-5 minutes per side. The banana leaves should char and turn dark brown, which imparts the signature smoky flavor.
-
11
The Otak-otak is done when the parcels feel firm to the touch and have puffed up slightly. Remove from heat.
-
12
Serve immediately while warm, allowing guests to unwrap their own parcels to release the fragrant steam.
💡 Chef's Tips
Always use very cold fish and coconut milk to ensure the mousse emulsifies correctly and achieves a 'bouncy' texture. Spanish Mackerel (Tenggiri) is the gold standard for its oil content and texture, but snapper or barramundi are excellent substitutes. If you cannot find banana leaves, parchment paper can work, though you will lose the essential smoky tea-like aroma. To check the seasoning before wrapping, boil a small teaspoon of the mixture in water and taste it, then adjust the salt/sugar accordingly. Avoid overcooking; once the parcel feels springy and the leaf is charred, the fish inside will be perfectly juicy.
🍽️ Serving Suggestions
Serve as an appetizer with the provided spicy peanut sauce and a side of Indonesian cucumber pickles (Acar). Pair with a glass of iced jasmine tea or a cold lager to balance the spices. Serve alongside 'Nasi Lemak' or 'Nasi Uduk' for a complete, hearty Indonesian meal. For a traditional touch, serve on a large bamboo platter lined with fresh banana leaves. Include extra lime wedges on the side for guests who prefer a zesty finish to their sauce.