In the Kitchen

Otak-otak Ikan

Otak-otak Ikan


    • 400g ikan merah (red snapper)


    • 1/2 tsp salt
    • 1 tsp Maggi Ikan Bilis granules
    • A dash of pepper

    (B) Spice, pound together:

    • 3 fresh red chillies, seeded
    • 3 cm lengkuas
    • 2 cm fresh turmeric root
    • or replace with 1/2 tsp turmeric powder
    • 5 buah keras (candlenuts)
    • 2 stalks serai (lemon grass), sliced thinly
    • 10 shallots
    • 4 cloves garlic


    • 1 tbsp chilli boh
    • 1 tsp Maggi belacan powder
    • 1/2 tbsp rice f1our
    • 1 tbsp cornflour


    • 1/2 tsp salt
    • 1 1/2 tsp sugar
    • Pepper to taste


    • 1/2 cup pati santan
    • 3 eggs, well beaten
    • 5 limau purut leaves, finely sliced
    • Daun Kadok leaves (aromatic creepers)
    • Banana leaves, cut into 20 x 18 cm pieces, softened by steaming or scalding in hot water


    Cut fish fillets into thin slices and season with (A) for 15 minutes.

    Grind ingredients (B) into a paste. Mix well the ground ingredients with (C). Blend in (D) and seasoning. Add fish slices into the mixture.

    Take 1 piece of banana leaf, place three to four daun kadok in the centre. Put three slices of fish and 2 tbsp gravy over it. Form a bundle by folding up both the sides to meet in the centre. Fold up both the ends and staple the middle portion to secure. Make as many bundles of otak-otak as possible.

    Steam the bundles for 10 minutes over rapid boiling water. Serve hot with rice or white bread.

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