Malaysian Otak Otak Spicy Fish Custard (Printable)
Aromatic fish custard parcels grilled in banana leaves with Southeast Asian spices, featuring creamy texture and fragrant coconut notes.
# What You'll Need:
→ Fish
01 - 14 oz skinless white fish fillets (mackerel, snapper, or tilapia)
→ Spice Paste
02 - 4 dried red chilies, soaked and deseeded
03 - 2 fresh red chilies, deseeded
04 - 2 shallots, peeled
05 - 3 cloves garlic, peeled
06 - 2 stalks lemongrass, white part only
07 - 0.8 inch fresh galangal, peeled
08 - 0.8 inch fresh turmeric, peeled (or 1 tsp ground turmeric)
09 - 2 candlenuts (or substitute with 4 macadamia nuts)
10 - 1 tsp belacan (shrimp paste), toasted
→ Custard Mixture
11 - 0.85 cup coconut milk
12 - 1 large egg
13 - 1 tbsp rice flour
14 - 1 tsp salt
15 - 1 tbsp sugar
→ Aromatics & Wrapping
16 - 10 kaffir lime leaves, finely shredded
17 - Banana leaves, cut into 8 x 6 inch rectangles, blanched and patted dry
18 - Toothpicks or staples, for securing
# Directions:
01 - Blend dried and fresh chilies, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, and belacan into a smooth paste. Add a splash of coconut milk if needed to facilitate blending.
02 - Slice the fish into small pieces or coarsely mince. Set aside.
03 - In a large bowl, whisk coconut milk, egg, rice flour, salt, and sugar until smooth and fully incorporated.
04 - Stir the prepared spice paste into the coconut milk mixture until thoroughly combined and uniform in color.
05 - Add fish pieces and shredded kaffir lime leaves to the mixture, folding gently to coat evenly without breaking up the fish too much.
06 - Lay out a piece of banana leaf, shiny side up. Spoon 3-4 tablespoons of the fish mixture onto the center. Fold the sides over to enclose and secure both ends with toothpicks or staples, forming a small parcel.
07 - Continue wrapping the remaining mixture and banana leaves until all portions are parcelled.
08 - Grill parcels over medium-high charcoal or a grill pan for 7-8 minutes on each side, or until the custard is set and fragrant. Alternatively, steam parcels for 15-18 minutes until firm.
09 - Serve hot or warm, straight from the banana leaves.
# Helpful Tips:
01 -
- The intoxicating aroma of grilled banana leaves will transport you straight to Southeast Asian markets
- That perfect balance of creamy coconut, fiery chilies, and aromatic spices feels like a warm embrace
02 -
- Banana leaves must be blanched or they will crack and split when you try to fold them
- Over-blending the fish gives you a bouncy texture rather than the creamy, tender mouthfeel we want
03 -
- Add a few Thai basil leaves inside each parcel for an aromatic surprise
- Parchment paper works if banana leaves are impossible to find