Cherry & Dennis Helper Habitat
Malaysian Muar Style Grilled Otak-Otak Fish Parcels
馬來西亞麻坡蕉葉烤烏達魚糕
Recipe overview
Muar-style otak-otak is a long, flat banana-leaf parcel of spiced fish paste, grilled in a home pan until firm.
01
Ingredients
Main ingredients
- 300 g skinless boneless white fish fillet
- 1 tbsp tapioca starch
- 1 chicken egg
- 100 ml thick coconut cream
- 1 tbsp curry powder
- 1 tsp chili flakes
- 1 tsp shredded kaffir lime leaves
- 2.5 tbsp fried shallots
- 8 pieces, about 10×20 cm each banana leaves
- 8 wooden toothpicks
Seasoning and grilling
- 1 tbsp sugar
- 1/2 tsp salt
- a little white pepper
- 1 tsp for brushing pan cooking oil
02
Tools
- cutting board
- knife
- fish-bone tweezers
- food processor
- mixing bowl
- measuring spoons
- grill pan
- tongs
- probe food thermometer
- plate
03
Steps
Step 1
Check fish for bones
Put 300 g skinless white fish fillet on a board, feel carefully and remove any pin bones; keep chilled until preparation.
Step 2
Cube the fish
Cut fish into roughly 2 cm cubes so it blends evenly.
Step 3
Prepare banana leaves
Wash and dry eight banana-leaf pieces about 10×20 cm; briefly warm in a pan so they bend without tearing.
Step 4
Prepare seasonings
Finely shred kaffir lime leaves and measure curry powder, chili flakes, fried shallots, tapioca starch, sugar, salt and white pepper.
Step 5
Blend fish paste
Blend fish cubes with 1 tbsp tapioca starch, 1 tbsp curry powder, 1 tbsp sugar, 1/2 tsp salt and a little white pepper into an even paste.
Step 6
Add egg and coconut
Transfer paste to a bowl and mix in one chicken egg and 100 ml thick coconut cream.
Step 7
Fold in aromatics
Mix in 1 tsp chili flakes, 1 tsp shredded kaffir lime leaves and 2.5 tbsp fried shallots evenly.
Step 8
Portion the paste
Divide paste into eight equal portions, about 3 tbsp each; keep chilled before wrapping, not long at room temperature.
Step 9
Spread on leaves
Lay each banana leaf dull side up and spread one portion of paste into a long thin strip, not a thick mound.
Step 10
Fold thin parcels
Fold the long leaf sides over, tuck ends and secure with wooden toothpicks, making eight flat slender parcels.
Step 11
Grill over medium heat
Brush grill pan with 1 tsp oil. Grill parcels over medium heat about 5–6 minutes each side, turning once; leaves may lightly char but should not burn through.
Step 12
Check and serve
Insert probe into thickest fishcake: centre must reach 75°C for 30 seconds; grill longer if needed. Unwrap, remove toothpicks and eat hot.
Common mistakes
- Thick paste can be cooked outside but raw within; high heat burns through leaves first. Never leave toothpicks in served fishcakes.
Tips
Keep fish and egg chilled and separate from cooked food; thickest fishcake must reach 75°C for 30 seconds. Contains fish, egg and coconut.
