Indonesian Otak Otak (Grilled fish cake in banana leaves)
Servings: 12-15 pieces
Author: Marvellina
Otak otak or sometimes called otah otah or grilled fish cake in banana leaves has this amazing flavor of homemade fish paste grilled in banana leaves and served with tamarind peanut sauce. It is just out of this world.
10piecesof 6 x 6-inch square of banana leavesand few extra in case some of them has some tear, or use aluminum foil if you can't find banana leaves
Toothpicks or stapler
Tamarind peanut sauce:
1cupof unsalted roasted peanut
1 ½ - 2cupsof water
3Tbspof tamarind paste
2-3bird's eye chilimore if you like it spicier
1Tbspsugar
Pinch of salt
Juice of 1/2 lime
Instructions
You can prepare the tamarind peanut sauce few days before:
Place all the ingredients in a food processor and process into a smooth runny paste. Have a taste and add more salt and sugar to your taste. Store in a glass jar and refrigerate
Preparing otak otak:
Place the shallots, garlic, and fish in a food processor and process into a smooth paste. Stir in the rest of the ingredients (except for banana leaves) and stir well to mix in everything. Cover and refrigerate for about 20 minutes
Wipe both sides of banana leaves cleaned with damp towel. Place about 1-2 heaped tablespoon of the fish paste in the center of the leaves and spread it with the spoon into a long vertical shape
Roll both sides of the leaves over and then fold the leaf near your side over and secure it with toothpick or stapler. Repeat with the opposite side. Continue until you are done with the fish paste
I cook the otak otak directly on fire on the stove top to get that char. Use a heat-proof tong to flip the otak otak over as you grill them. The aroma of the banana leaves are heavenly !