Name: Authentic Malaysian Otak-Otak Recipe
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Malaysia
Ingredients: 500g white fish fillets (mackerel, batang, or wolf herring), skinless and boneless; 200ml thick coconut milk; 100ml water; 4 stalks lemongrass, white part only, finely sliced; 3 shallots, peeled; 4 cloves garlic, peeled; 2 inches galangal, sliced; 2 inches turmeric root, sliced (or 1 teaspoon turmeric powder); 3 candlenuts (buah keras), lightly crushed; 4 red chilies, deseeded for less heat; 2 bird's eye chilies (cili padi), optional for extra heat; 1 teaspoon salt; 1 teaspoon sugar; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 2 tablespoons cooking oil; 1 egg white; 20-25 fresh banana leaves, cut into 20x20 cm squares; Bamboo skewers or toothpicks for securing

Otak-Otak 🇲🇾 Malaysia

Spiced fish cake wrapped in banana leaves and grilled or steamed.

Fish Grilled

Made with

Fish spices banana leaves

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