Otak-otak is a popular Malaysian dish, particularly in the Johor region, made from fish paste seasoned with spices and herbs, wrapped in banana leaves, and then grilled or steamed.

Here’s a recipe for making otak-otak:

Ingredients:

• 1 1/2 lbs (680 g) boneless and skinless white fish fillet (such as mackerel, snapper, or halibut), finely minced or blended
• 2 cups (470 ml) thick coconut milk
• 2 eggs, beaten
• 1 tablespoon cornstarch
• 1 tablespoon rice flour
• Salt, to taste
• Sugar, to taste
• Banana leaves, cut into 8×6-inch (20×15 cm) rectangles and cleaned

Spice Paste:

• 10 dried red chilies, soaked in hot water and drained
• 5 fresh red chilies, deseeded
• 8 shallots
• 3 cloves garlic
• 2 stalks lemongrass, white part only
• 1-inch (2.5 cm) galangal
• 1-inch (2.5 cm) fresh turmeric or 1 teaspoon turmeric powder
• 1 teaspoon belacan (shrimp paste), toasted

Instructions:

1. Prepare the spice paste by blending the dried red chilies, fresh red chilies, shallots, garlic, lemongrass, galangal, turmeric, and toasted belacan in a food processor or blender until smooth.
2. In a large mixing bowl, combine the minced fish, spice paste, coconut milk, beaten eggs, cornstarch, and rice flour. Season with salt and sugar to taste. Mix well until the ingredients form a thick paste.
3. Soften the banana leaves by briefly passing them over an open flame or heating them in the microwave for a few seconds. This will make them more pliable and easier to fold.
4. Place a spoonful of the fish mixture in the center of each banana leaf rectangle. Fold the leaf over the mixture and secure the edges with toothpicks or staples, ensuring that the parcel is tightly sealed.
5. You can either grill or steam the otak-otak. To grill, preheat the grill and cook the parcels over medium heat for 5-7 minutes on each side, or until the fish is cooked through and the banana leaves are slightly charred. To steam, place the parcels in a steamer and steam for 15-20 minutes, or until the fish is cooked through.
6. Serve the otak-otak hot, and enjoy the dish by unwrapping the banana leaf parcels and savoring the flavorful fish paste inside.

Otak-otak makes a great appetizer or side dish and can be enjoyed with steamed rice or on its own.