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Otak-otak is a nostalgic Indonesian snack, featuring grilled fish cake wrapped in banana leaf and seasoned with spices. The bouncy texture of the fish cake is achieved by blending half-frozen Spanish mackerel with salt, mushroom bouillon, sugar, and white pepper until smooth. The addition of shallots, garlic, green onion, egg white, coconut cream, and ice-cold water enhances the flavor, while tapioca flour binds it all together. Wrapped in banana leaves, the fish cakes are grilled...
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Blend the half-frozen mackerel with salt, mushroom bouillon, sugar, and white pepper until sticky and smooth.
Blend with shallots, garlic, and green onion.
Add egg white, coconut cream, and ice cold water. Mix all together.
Add tapioca flour and mix until combined.
Wrap the fish paste in banana leaf and secure.
Grill the otak-otak in a pan over medium heat for 10 minutes on each side until fragrant and lightly charred.
Blend peanuts, red chilies, shallots, garlic, lime leaf, water, kecap manis, salt, and palm sugar.
Saute the blended mixture with oil over low heat for 15-20 minutes until the oil releases from the peanuts.
Serve with the otak-otak.
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Ensure the mackerel is half-frozen for easier blending and a smoother texture.
Use fresh banana leaves for wrapping to enhance the aroma.
Can I use a different type of fish?
Yes, you can substitute Spanish mackerel with other firm white fish.
What can I use instead of banana leaves?
You can use aluminum foil if banana leaves are unavailable.
Is there a substitute for kecap manis?
You can mix soy sauce with a bit of sugar as a substitute.
How do I know when the otak-otak is done?
The otak-otak is done when it is fragrant and lightly charred on both sides.
Can I make the peanut sauce in advance?
Yes, the peanut sauce can be made a day in advance and stored in the refrigerator.
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