Grilled Fish Otak-Otak Recipe from Riau Islands

Name: Grilled Fish Otak-Otak
Total time: 1 h
Yield: 20 people
Cuisine: Indonesian, Riau Islands
Ingredients: 500 g minced mackerel (tenggiri); 150 ml thick coconut milk; 2 eggs; 3 tbsp tapioca/sago flour; 1.5 tsp salt; 1 tsp sugar; 8 dried red chillies (soaked in hot water); 6 shallots; 3 garlic cloves; 2 cm turmeric; 2 cm galangal; white part of 2 lemongrass stalks; 3 toasted candlenuts; Banana or coconut leaves for wrapping

How to Make

Mix the fish with the spice paste, eggs, coconut milk, salt and sugar. Knead well.

Add the tapioca flour and mix until the mixture comes together.

Place a tablespoon of mixture on a leaf, roll up and secure with a toothpick.

Grill over charcoal or in a pan for about 10 minutes, turning, until the leaf is dry and the filling cooked.

Kitchen tip

Grill one piece first to check the seasoning before wrapping the rest.

Questions

Where does Grilled Fish Otak-Otak come from?

Otak-otak Ikan Bakar is a traditional dish from Riau Islands (capital: Tanjungpinang), in the Sumatra region of Indonesia.

How long does Grilled Fish Otak-Otak take to make?

It takes about 1 hr in total to make 20 servings, including preparation.

What is the secret to a good Grilled Fish Otak-Otak?

Grill one piece first to check the seasoning before wrapping the rest.

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