Make Otak Otak at home with this foolproof guide! Easy steps, flexible cooking methods, and authentic flavors to recreate at home.
How would you like to have some brains? Have some Otak Otak! Just kidding. The name “otak” translates to “brain” in Malay and Indonesian—sounds gnarly, but no worries — no real brains are involved here! It’s likely a nod to its custard-like texture.
Otak Otak (also known as otah / otah otah) is a pureed fish blended with aromatics and cooked to soft, custardy perfection. Its smoky aroma, delicate texture, and bold flavors make it irresistable. You can have it as a snack, or as an accompaniment to a dish such as with nasi lemak.
This is the ultimate recipe for making otak-otak at home, and trust me—it’s easier than it looks! While it may seem intimidating at first, the trickiest part might be in gathering the ingredients, which are classic staples in Southeast Asian cuisine: herbs, spices, and aromatics that pack a flavourful punch.
I’ve broken this recipe into three straightforward steps: prepping the ingredients, blending everything to create the fish custard (just toss it all in a blender!), and cooking the otak-otak. Plus, I’ve included FIVE foolproof cooking methods so you can make it perfectly at home—no grill required!
What is Otak-Otak?
Otak-otak (sometimes spelled otah-otah) is a savory blend of fish, spices, and coconut milk, traditionally steamed or grilled in banana leaves.
The version we’re making today is a Singapore and Malaysian version. It’s both a street food snack and a meal accompaniment, known for its smoky char when grilled and its bold mix of sweet, spicy, and savory flavors.
There are variations of this throughout the Southeast Asian region:
- Otak-Otak – Indonesia’s version is also wrapped in banana leaves and grilled, but it has a paler appearance. Indonesian otak-otak is commonly served with a peanut sauce.
- Similarly, Hor Mok (ห่อหมก) is Thailand’s equivalent – a spiced steamed fish custard made with fish paste, coconut milk, red curry paste, eggs, and finely sliced kaffir lime leaves. Unlike otak-otak, which is grilled, hor mok is steamed in banana leaf cups.
- Cambodia also has its own version: Amok Trey (អាម៉ុកត្រី), fish paste cooked with coconut milk, spices, eggs, and banana leaves. It’s also steamed to form a thick, custard-like texture.
Whether you’ve grown up savouring otak-otak or it’s your first time hearing about it, Otak Otak is a must-try for anyone who loves savoury, umami seafood flavours!
Why You’ll Love This Recipe
- Authentic Flavors: It captures the essence of Southeast Asian cuisine with seafood, fragrant aromatics, coconut milk.
- Versatile Cooking Methods: Grilling in the traditional method, but you can also pan fry, steam, bake, or even air-fry otak-otak, making it accessible for any kitchen.
- Step-by-step Guide: I break down the recipe here so that anyone can easily follow!
Key Ingredients for Otak Otak
Fish
- Traditionally, otak-otak uses white fish like mackerel, snapper, or tenggiri (Spanish mackerel).
- For a non-traditional twist, I used salmon, which added a rich, buttery flavour that worked beautifully with the spices. Cod or tilapia are also great alternatives.
Want even more of a seafood twist? Add shrimp or squid to the mix!
Coconut Milk
For that creaminess and richness to the custard base. I used coconut cream (Kara brand or equivalent), canned coconut milk works as well.
Egg
This is the secret ingredient that holds the tasty paste together when cooked!
Aromatics
- Onion and garlic: The base aromatics.
- Lemongrass, galangal, and ginger: The holy trinity of Southeast Asian cooking! Omit galangal if you can’t find it, but I would definitely not skip on the ginger and lemongrass.
- Makrut lime leaves (optional): Provide a citrusy, floral aroma. Good to have, but optional.
Shrimp paste (belacan, terasi or Thai gapi)
A small but mighty ingredient that adds umami depth.
Chillies
Fresh red chillies with a medium heat (such as spur, serrano, fresno) add vibrant colour and heat to the otak otak. Adjust the amount according to your spice tolerance; you may even omit this to keep it heat-free.
Spices
Turmeric with a dash of coriander powder, adds earthy flavour and colour to the otak otak.
Sambal (optional)
Adding a spoonful of sambal not only add richness and a deep, roasty heat to the otak otak; it adds colour. Feel free to omit if you do not have sambal on hand. Use ready-to-eat sambal and NOT dried chilli paste.
If you only have dried chilli paste, make sure to cook it down in oil separately before adding it to the paste. Pure dried chilli paste will not be able to cook adequately in the recipe here, and you may end up with a bitter, raw tasting otak otak. See my post on how to make basic, versatile sambal here .
Banana Leaves
Wrapping the fish mixture in banana leaves gives it an authentic presentation and imparts a subtle earthy aroma.
Key Steps to Making Otak Otak
1. Prepare the Ingredients
Aromatics
- Chop the onion or shallots into small pieces.
- Peel and slice ginger and galangal into smaller pieces (galangal can be tough, so slice at an angle).
- Trim the root of the lemongrass, peel the outer layers, and slice diagonally.
- Remove chili tops and slice.
- Remove the central spine of the makrut lime leaves and roughly tear or cut the leafy portions.
Fish
- Remove the skin and any fine bones from the fish. Cut into small cubes.
Banana Leaves
- Rinse the banana leaves and pat dry with paper towels.
- Trim any yellowing and darkened edges, and remove the thick central spine.
- Cut the banana leaves to equal sizes. You can eyeball it, or be a bit precise like me with a ruler.
- I personally prefer making larger rectangular parcels for my otak-otak, so I went with a size of approximately 26cm x 21cm (10.2 x 8.3 inches). If you prefer thinner strips of otak-otak, simply use half of this measurement.
- Soften the leaves by passing them briefly over a low flame, until soft and pliable. Set aside. For more information on how to prepare banana leaves, see this post.
2. Blending the Fish Paste
- In a food processor or blender, add all the aromatics: onions, garlic, ginger, galangal, chilies, lemongrass, and lime leaves. Process or blend as much as possible. At this stage, the aromatics does not need to be a smooth paste.
- NOTE: If using a blender, you may move things along by adding a couple tablespoons of the coconut milk.
- Add the fish cubes, turmeric powder, coriander powder, fish sauce, sugar, egg, toasted belacan, sambal (if using), and coconut milk to the food processor. Blend until smooth. Use a spatula to scrape down the sides to ensure everything is evenly blended; there should be no chunky bits of aromatics.
- Blend until you get a thick, creamy paste. This is what the final paste should look like:
3. Wrapping the Otak-Otak
- Place a banana leaf with the matte, lighter green side facing up.
- Spoon about 2 tablespoons of the fish paste onto the center of the leaf, do not add too much!
- Fold the banana leaf lengthwise over the paste. You may fold the edges inward to form a secure parcel – but I’ve never seen this being done in-stores so I’m not going to do this!
- Use toothpicks to secure both ends. Repeat with the remaining fish paste and banana leaves.
4. Otak Otak Cooking Methods
There are plenty of ways to cook otak otak perfectly at home!
How do you know the otak otak is cooked through? Give it a gentle press – the otak otak should be firm with a spring, and not feel squishy at all.
1. Stovetop:
The stovetop method is the most accessible and easiest method. It cooks the otak otak by a hybrid of pan searing and steaming for a custardy but firm otak otak.
- Heat a large pan over low-medium heat.
- Place the otak-otak parcels on the pan and cook for 5 minutes.
- Flip the parcels and add a splash of water to the pan to create steam. The steam will cook the otak otak through, without burning the surface. Cook for another 5 minutes.
- Check for doneness: the fish custard should feel firm with a slight spring when pressed.
2. Air Fryer (Quick & Crispy):
- Preheat the air fryer to 200°C (390°F).
- Arrange the otak-otak parcels on the air fryer rack in a single layer.
- Cook for 15 minutes.
- The banana leaves would have dried almost to a crisp – this is perfectly fine!
NOTE: The air fryer is my FAVOURITE method! This gives the best colour, and mimics the charred effects of cooking over a grill the best. Plus, it’s quick and no constant checking needed!
3. Oven:
The oven technique is best for cooking a lot of otak otak at one go.
- Preheat the oven to 200°C (390°F).
- Place the otak-otak parcels on a baking rack. If using a baking tray, make sure to flip the otak otak parcels halfway through for even cooking.
- Bake for 25-30 minutes, checking occasionally to avoid burning.
4. Grill:
The traditional way of cooking otak otak is over a grill. Otak otak is also a fantastic addition at barbecues – you will almost always see it at any family barbecues in Singapore!
- Preheat the grill to medium heat.
- Place the otak-otak parcels directly on the grill grates.
- Cook for 5-7 minutes on each side until the banana leaves are slightly charred and the custard is firm.
5. Steaming
- Set up a steamer and bring the water to a boil.
- Arrange the otak-otak in a single layer on the steamer rack.
- Steam for 15–20 minutes until firm to the touch and cooked through.
How to Serve Otak Otak
- As a Snack or Appetizer: Eat it as is for a savoury snack! You can also use otak otak as sandwich filling.
- As a Main Dish: Pair it with steamed rice, a vegetable side and some sambal for a complete meal. Otak otak is one of the best toppings to go with Nasi Lemak.
- On the Go: Otak-otak is a great finger food for parties, picnics, or packed lunches.
Tips & Tricks
- Banana Leaf Substitute: If banana leaves aren’t available, use parchment paper, wrapped with another layer aluminum foil, though you’ll miss out on the unique aroma.
- Control the Heat: Adjust the number of chilies based on your spice tolerance.
- Blending Tip: If your food processor struggles with the tough lemongrass and galangal, chop them finely before blending.
- Make It Ahead: Prepare the fish paste in advance and store it in the fridge for up to 2 days.
Storing & Reheating
Storage
Store cooked otak-otak in an airtight container in the fridge for up to 3 days.
Freezing
- Uncooked Otak Otak: Wrap uncooked otak-otak tightly in a plastic wrap or foil and freeze for up to 1 month. You can also stack them in a freezer-friendly container. The frozen banana leaf wrapping should come off easily from one another, but you can line with parchment paper to minimise any chances of sticking. Thaw in the fridge overnight before cooking.
- Cooked Otak Otak: Remove cooked otak otak from the banana leaf wrapper, and freeze in a freezer-friendly container.
Reheating
- Simply microwave cooked otak otak to best retain moisture! Steaming will also work.
- You can also reheat by air frying, oven baking or reheating in a pan over the stove top.
More Recipes Like This
- Authentic Nasi Lemak Recipe (3 cooking methods!)
- Singapore and Malaysian Chicken Satay
- Begedil (Mom’s recipe!) | Malaysian Potato Patties
- Roti John | Singapore Malaysian French Toast
Otak Otak (spiced fish custard parcels)
4
servings20
minutes20
minutesIngredients
- Fish Paste:
300 g (10.5 oz) fish (salmon, mackerel, snapper, or any white fish)
1 large onion or 100g (3.5 oz) shallots
4 cloves garlic
1 -inch (2.5 cm) ginger
2 red chillies (adjust according to spice tolerance)
2 stalks lemongrass
1 inch (2.5 cm) galangal (optional)
4 -5 makrut lime leaves (optional)
1 tsp turmeric powder
1 tsp coriander powder
1 tsp fish sauce
1 tsp sugar
1 egg
100 ml (3.4 fl oz) coconut milk
1 tbsp belacan (shrimp paste), toasted
1 tbsp sambal (optional, for extra spice)
- For Wrapping:
Banana leaves (or parchment paper and aluminum foil as alternatives)
Toothpicks
Directions
- PREPARE THE INGREDIENTS
- Prepare the Aromatics for easier food processing, or blending: Chop the onion or shallots into small pieces. Peel and slice ginger and galangal into smaller pieces (galangal can be tough, so slice at an angle). Trim the root of the lemongrass, peel the outer layers, and slice diagonally. Remove chili tops and slice. Remove the central spine of the makrut lime leaves and roughly tear or cut the leafy portions.
- Prepare fish of choice: Remove the skin and any fine bones from the fish. Cut into small cubes.
- Prepare Banana Leaves:
1. Rinse the banana leaves and pat dry with paper towels. Trim any yellowing or dark edges, and remove the thick central spine.
2. Cut the banana leaves to equal sizes. You can eyeball it, or be a bit precise with a ruler. I prefer making larger rectangular parcels for my otak-otak, so I went with a size of approximately 26cm x 21cm (10.2 x 8.3 inches). If you prefer thinner strips of otak-otak, simply use half of this measurement.
3. Soften the leaves by passing them briefly over a low flame, until soft and pliable. Set aside. For more information on how to prepare banana leaves, see this post, - BLENDING THE FISH PASTE
- In a food processor or blender, add all the aromatics: onions, garlic, ginger, galangal, chilies, lemongrass, and lime leaves. Process or blend as much as possible. At this stage, the aromatics does not need to be a smooth paste.
NOTE: If using a blender, you may move things along by adding a couple tablespoons of the coconut milk. - Add the fish cubes, turmeric powder, coriander powder, fish sauce, sugar, egg, toasted belacan, sambal (if using), and coconut milk to the food processor. Blend until a smooth, thick and creamy paste forms. Use a spatula to scrape down the sides to ensure everything is evenly blended; there should be no chunky bits of aromatics.
- WRAPPING THE OTAK OTAK
- Place a banana leaf with the matte, lighter green side facing up.
- Spoon about 2 tablespoons of the fish paste onto the center of the leaf, do not add too much!
- Fold the banana leaf lengthwise over the paste. You may fold the edges inward to form a secure parcel but this is optional.
- Use toothpicks to secure both ends. Repeat with the remaining fish paste and banana leaves.
- COOK THE OTAK OTAK
- Choose your cooking method of choice:
Stovetop
1. Heat a large pan over low-medium heat.
2. Place the otak-otak parcels on the pan and cook for 5 minutes.
3. Flip the parcels and add a splash of water to the pan to create steam. Cook for another 5 minutes.
Check for doneness: the fish custard should feel firm with a slight spring when pressed.
Air Fryer
1. Preheat the air fryer to 200°C (390°F).
2. Arrange the otak-otak parcels on the air fryer rack in a single layer. Cook for 15 minutes until fish custard is firm.
Oven
1. Preheat the oven to 200°C (390°F).
2. Place the otak-otak parcels on a baking rack. If using a baking tray, make sure to flip the otak otak parcels halfway through for even cooking.
3. Bake for 25-30 minutes, checking occasionally to avoid burning.
Grill
1. Preheat the grill to medium heat.
2. Place the otak-otak parcels directly on the grill grates. Cook for 5-7 minutes on each side until the banana leaves are slightly charred and the custard is firm
Steaming
1. Set up a steamer and bring the water to a boil.
2. Arrange the otak-otak in a single layer on the steamer rack. Steam for 15–20 minutes until firm to the touch and cooked through.
Did you make this recipe?
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