PenangTime.com: Recipe Guide
OTAK-OTAK
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Fish Paste: 500g Mackerel (flesh scraped off bone), 1 egg white, 1 tsp tapioca starch, 100ml thick coconut milk.
- Spice Paste (Blend): 5 dried chilies (soaked), 3 fresh red chilies, 3 shallots, 2 cloves garlic, 2 stalks lemongrass, 1 inch galangal, 1 inch turmeric, 1 tsp belacan.
- Wrapping: Banana leaves (softened over fire), coconut palm sticks (staples).
- Seasoning: 1 tsp sugar, 1 tsp salt, kaffir lime leaves (shredded).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Blend: Blend all spice paste ingredients until smooth.
- Mix: In a bowl, mix the fish flesh with the spice paste. Add egg white and tapioca starch. Gradually add coconut milk while stirring in one direction until the mixture becomes sticky and mousse-like.
- Wrap: Place a dollop of paste onto a piece of banana leaf. Add a pinch of shredded lime leaf. Fold the leaf and secure ends with staples/sticks.
- Cook: Grill over charcoal for 5-8 minutes or steam for 10 minutes.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Stirring the fish paste in one direction helps break down proteins to create a springy texture.
- Mackerel (Ikan Tenggiri) gives the best texture.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Otak-Otak in Penang and compare flavour profiles.