Otak-Otak is a beloved Southeast Asian street food — a fragrant, spicy fish paste wrapped in banana leaf and grilled to perfection. Singapore’s version uses rich spices, coconut milk, and kaffir lime leaves for an aromatic, smoky bite in every parcel.
Ingredients
- 400g mackerel fillet, minced
- 100ml thick coconut milk
- 1 egg
- 1 tbsp rice flour
- 2 kaffir lime leaves, shredded
- Salt and sugar to taste
- Banana leaves for wrapping
Spice Paste
- 6 shallots
- 3 garlic cloves
- 2 fresh red chillies
- 2 dried chillies, soaked
- 2 candlenuts
- 1 stalk lemongrass
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp sugar
Instructions
- Blend all spice paste ingredients until smooth.
- In a large bowl, mix fish, spice paste, coconut milk, egg, rice flour, and lime leaves. Season to taste.
- Scoop mixture onto banana leaf and form a flat parcel. Secure ends with toothpicks.
- Grill parcels over medium heat 6–8 minutes per side until slightly charred.
- Serve hot with steamed rice or as a snack on its own.
Tips for Perfect Otak-Otak
- Use fresh mackerel or Spanish mackerel for best texture.
- Char banana leaves briefly to soften and prevent tearing.
- You can also steam the parcels if grilling is not an option.
Short on time but craving that grilled goodness? Order our handmade Otak-Otak — fresh, fragrant, and flame-grilled daily.