The Otak otak – also called otah otah – is a fish cake from Southeast Asia made of ground fish mixed with spices and wrapped in leaves.
Traditionally steamed or grilled, it can be consumed as a snack or with steamed rice as part of a meal.
In Indonesia, the name of the dish is said to derive from the idea that it resembles brain matter. Otak means “brain” in the Indonesian language.
The earliest preparations of otak otak are believed to have originated in the Palembang cuisine of southern Sumatra, where it takes the form of grilled banana leaf packets filled with a mixture of ground fish, tapioca starch, and spices.
From Palembang, it is believed to have spread to the islands of Sumatra, Java, and the rest of the Malay Peninsula.
Three Indonesian cities are famous for their otak otak: Palembang, Jakarta, and Makassar.
The type of fish used to prepare it can vary: mackerel is commonly used in Malaysia, while ikan tenggiri (wahoo) is a popular ingredient in Indonesia.
The mixture typically contains fish paste, shallots, garlic, shallots, eggs, coconut milk, and sago or tapioca starch.
In Palembang, it is eaten with kuah cuko (Palembang-style sweet and sour vinegar sauce).
Ingredients
- 9 oz mackerel (cleaned)
- 5 spring onions
- 3 cloves garlic
- 5 tbsps cassava starch (or sago)
- 0.25 cup coconut milk
- 1 egg white (beaten)
- to taste white pepper
- 1 tsp sugar
- to taste salt
- 1 quart water
- 1.32 lbs palm sugar
- 6 cloves garlic
- 5.3 oz tamarind pulp
- 20 Thai chilies
- 1 tsp pink salt
- 1 cup soy sauce
- to taste vinegar (and/or lemon)
Tools
- 1 banana leaf
Steps
Blend the fish with the spring onion and garlic.
Combine with other ingredients.
Let rest in the fridge for 20 minutes.
Roll the mixture in banana leaves and steam for 15 minutes or grill on a barbecue.
For the kuah cuko: bring the water and sugar to a boil, add the tamarind pulp mixed with 2 cups water, chopped garlic, blended chili, salt, soy sauce, lemon juice, and/or vinegar.
Let thicken for a few minutes.
Cooking with Magic Cooker:
I used my Magic Cooker lid for steaming: 1 cup of water in the pot with the otak otak, 1 minute on high heat and 10 minutes on low heat, covered.
I used my Magic Cooker lid for steaming: 1 cup of water in the pot with the otak otak, 1 minute on high heat and 10 minutes on low heat, covered.
FAQ (Questions and Answers)
What are the other versions of Otak otak?
Regional varieties bearing the name otak otak are widely known throughout Indonesia and other Southeast Asian countries, although they might have little in common with the Palembang version.
In Jakarta, it is sold at small stalls near bus stops, especially during afternoon peak hours. In Makassar, the main ingredient is fresh kingfish, also known as king mackerel or Spanish mackerel.
Across the strait, on the Bangka Belitung islands, the acidic kuah cuko sauce is made from a mixture of vinegar, shrimp paste, and fermented soy paste.
In Tanjungpinang, on Bintan Island, it is generally made with fish meat and cuttlefish, typical of this area is also the use of fish bones. It is mixed with spices and wrapped with coconut leaves.
In Malaysia, it is usually a mixture of fish paste, chili, garlic, shallots, turmeric, lemongrass, and coconut milk. The mixture is wrapped in softened banana, coconut, or nipa palm leaves by steaming, then grilled or steamed.
In Singapore and southern Malaysia, its reddish-orange or brown color is due to the chili, turmeric, and other spices. Unlike the pale white coloring of most Indonesian otak otak, those from Malaysia and Singapore are red-orange.
In southern peninsular Malaysia and Singapore, it is wrapped in a thin slice using banana or coconut leaves and grilled over charcoal. As a result, it is drier and has a more distinct smoked fish aroma.
In the Philippines, the Tausug people have created a version with minced tuna meat mixed with spices, grated coconut, and then fried in vegetable oil.
The northern province of Pangasinan in the Philippines has a similar dish called tupig, cooked in the same way, although the tupig is sweetened.
A thick batter made of glutinous rice flour (locally known as galapong), coconut strips, coconut milk, sugar, and nuts is wrapped in banana leaves and then grilled over the coals.
It is also quite similar to the steamed Thai fish cake: has mok pla.
