Malaysian Otak Otak Spicy Fish (Print version)
Fragrant spicy fish custard wrapped in banana leaves, featuring creamy texture and aromatic Southeast Asian spices.
# Ingredient List:
→ 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 - ¾ inch fresh galangal, peeled
08 - ¾ 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 - ¾ 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 Advice:
01 -
- The banana leaf wrapping infuses every bite with an earthy, smoky perfume you cannot recreate any other way
- Each parcel delivers that perfect contrast between creamy interior and slightly charred, fragrant exterior
02 -
- Banana leaves must be blanched or they will crack and split when you try folding them
- Do not overfill your parcels or the custard will burst through the wrapping during grilling
03 -
- If banana leaves prove impossible to find, parchment paper works though you will miss that earthy aroma
- The parcels are done when the banana leaf turns brown and fragrant in spots