Malaysian Otak Otak Fish Custard (Printable Version)
Fragrant, creamy fish parcels infused with aromatic spices and wrapped in banana leaves for a beloved Malaysian street food experience.
# What You Need:
→ Fish
01 - 14 oz skinless white fish fillets (mackerel, snapper, or tilapia)
→ Spice Paste
02 - 4 dried red chilies, soaked and deseeded
03 - 2 fresh red chilies, deseeded
04 - 2 shallots, peeled
05 - 3 cloves garlic, peeled
06 - 2 stalks lemongrass, white part only
07 - ¾ inch fresh galangal, peeled
08 - ¾ inch fresh turmeric, peeled (or 1 tsp ground turmeric)
09 - 2 candlenuts (or substitute with 4 macadamia nuts)
10 - 1 tsp belacan (shrimp paste), toasted
→ Custard Mixture
11 - ¾ cup coconut milk
12 - 1 large egg
13 - 1 tbsp rice flour
14 - 1 tsp salt
15 - 1 tbsp sugar
→ Aromatics & Wrapping
16 - 10 kaffir lime leaves, finely shredded
17 - Banana leaves, cut into 8 x 6 inch rectangles, blanched and patted dry
18 - Toothpicks or staples, for securing
# Directions:
01 - Blend dried and fresh chilies, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, and belacan into a smooth paste. Add a splash of coconut milk if needed to blend.
02 - Slice the fish into small pieces or coarsely mince. Set aside.
03 - In a large bowl, whisk coconut milk, egg, rice flour, salt, and sugar until smooth.
04 - Stir the spice paste into the coconut milk mixture until thoroughly combined.
05 - Add fish pieces and shredded kaffir lime leaves to the mixture, folding gently to coat.
06 - Lay out a piece of banana leaf, shiny side up. Spoon 3–4 tablespoons of the fish mixture onto the center. Fold the sides over to enclose and secure both ends with toothpicks or staples, forming a small parcel.
07 - Repeat with remaining mixture and banana leaves.
08 - Grill parcels over medium-high charcoal or a grill pan for 7–8 minutes on each side, or until the custard is set and fragrant. Alternatively, steam parcels for 15–18 minutes until firm.
09 - Serve hot or warm, straight from the banana leaves.
# Expert Tips:
01 -
- The contrast between the smoky, charred banana leaf wrapper and the silky, aromatic fish custard inside is absolutely addictive
- Once you master the spice paste balance, youll have a show stopping appetizer that feels like youve brought a piece of Malaysian street food magic into your home
02 -
- Over blending the fish turns the texture into mush, so aim for small pieces rather than a paste
- Banana leaves that crack during folding mean they were not blanched long enough to become pliable
03 -
- A slightly beaten egg incorporates more evenly into the coconut milk, preventing any eggy bits in the final custard
- Reserving a small amount of the spice paste to brush on the outside of the parcels before grilling creates an extra flavorful crust