Otak-Otak is simply grilled fish custard wrapped with banana leaves. And it is one of my favourite food. There are so many version out there of making the otak-otak but i found this version of mine have easily access ingredients.

I love otak-otak with balance combination of fish and prawn meat but of course if you prefer otherwise, you can always change it. Otak-Otak is rich in flavour because its makes from 13 major ingredients that bring out the goodness of this dish. I love my otak-otak to have smooth, creamy and spicy taste literally with a few bite just melt in my mouth.

Actually, there are 3 ways to cook Otak-Otak. Steam, grill or pan fry, i do prefer the pan fry version but my hubby prefer the steam version. With grill or pan fry version, the banana leaves will bring out their flavour and kinda mix together with the otak-otak paste which make it more fragrant. While with steam, the otak-otak are more juicy compare to grill or pan fry.

So, without further ado, here is the recipe and don’t forget to check out the video too.

Happy Cooking!

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Grilled Fish Custard Wrapped with Banana Leaves

Serves 6-7

30 g dried chilies seeds removed
30g lemongrass softpart only
4 kaffir lime leaves
250 g shallots
25g galangal
10 candlenuts
20g belacan / Shrimp paste
1 tbsp turmeric powder
1/3 cup oil
1 tbsp coriander powder
1.5 tbsp sugar
1 tsp salt
450g spanish mackerel meat, remove all the bones and skin.
450g of peeled prawn s
2 eggs
100 ml coconut milk
oil for banana leafs
15 banana leaves 26 cm by 18 cm
30 x toothpick

Method :
1. Blanch the banana leaves and wipe it. Put aside to dry.
2. Remove seeds from dried chillies & soak with hot water for 30 mins. Then drain.
3. Slice 30g lemongrass and grind the lemongrass.
4. Slice 4 kaffir lime leaves into thin strips, very thin.
5. Add chillies to food processor, together with shallots, galangal, grind lemongrass, candlenuts, belacan, turmeric powder and blend into a fine paste.
6. Add paste to a pan heated with 1/3 cup oil
7. Add coriander powder, sugar, salt and stir fry til oil starts to split.
8. Set aside and let it cool down.
9. Add prawn meat into food processor and blend for 20 seconds.
8. Add fish meat into food processor, blend into paste.
9. Add eggs, coconut milk, all of the spice paste, kaffir lime leaves and blend all together.
10. Brush oil on the dull side of a 26cm by 18cm banana leaf
11. Add 2 spoonfuls of otak-otak paste, and fold the sides of the banana leaf
12. Secure both ends of the leaf with toothpicks.
13. Pan fry them on the pan with 1-2 tbsp oil for 5-6 mins on each side.
14. Serve warm.