Elevated Snacks · Malaysian
Otak-Otak
Spiced fish custard steamed inside banana leaves, resulting in a delicate texture with a hint of smoke.
Why This Works
The banana leaf infuses a subtle, earthy fragrance into the fish while the steam preserves its delicate, fluffy texture.
The Upgrade
Add finely diced squid for an extra layer of textural chewiness.
Chef's Secret
Michelin TechniqueThe fish must be cold when mixing; processing it until it becomes a paste ensures the final texture is smooth and bouncy.
Ingredients
Total time including resting: 40 min
Directions
Whisk fish, coconut milk, egg, and chili paste in a bowl until sticky.
5 minFold in the minced lemongrass and turmeric leaf ribbons.
2 minSoften banana leaves over a flame.
2 minPlace a portion of the mixture in the center of a leaf and wrap securely using toothpicks.
10 minSteam in a steamer basket over boiling water until firm.
15 minGrill the packets on a hot pan briefly for a charred aroma before serving.
4 minWine Pairing
Champagne
Sparkling
The BottleBollinger Special Cuvee
The smoky hint from the banana leaf and the delicate texture of the custard find a friend in the autolytic, biscuity notes of a fine Champagne. It enhances the luxury of the dish.
Nutrition per Serving
210
calories
19g
protein
4g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Peanut Sauce
A simple blended peanut, lime, and chili sauce adds a punchy, nutty depth to the delicate fish custard.
Ingredients
Directions
Combine peanut butter, lime juice, soy sauce, sambal oelek, ginger, and sugar in a small mixing bowl.
Whisk the mixture until the ingredients are fully emulsified.
Gradually add warm water, one tablespoon at a time, whisking continuously until the sauce reaches a silky, pourable consistency.
Taste and adjust seasoning with an extra squeeze of lime or a touch more sambal if more heat is desired.
Transfer to a serving vessel and set aside at room temperature to allow flavors to harmonize.
Side Dish
Crunchy Cucumber
Serve sticks of fresh cucumber to offer a cool, crisp texture that contrasts with the steamed, soft otak-otak.
Ingredients
Directions
Trim cucumber ends and slice into 3-inch batons, removing the seeded core for maximum crunch.
Toss batons with salt in a colander and let sit for 5 minutes to draw out excess moisture.
Pat the cucumbers thoroughly dry with a clean kitchen towel.
Whisk the rice vinegar, sugar, and sesame oil in a small bowl until the sugar dissolves.
Toss the dried cucumbers in the dressing just before service to maintain structural integrity.
Garnish with sesame seeds and chili flakes, then serve immediately alongside the warm otak-otak.
Member Reviews
How did it turn out?
Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.