Otak Otak
All Foods • Singapore
About Otak Otak
Grilled fish cake wrapped in banana leaf
How to Make Otak Otak (Traditional & Healthy Version)
Otak Otak is a beloved Singaporean snack that beautifully captures the city’s vibrant hawker culture and multicultural influences. Found in bustling kopitiams and hawker centres across Singapore, this dish is a fusion of fresh fish paste, aromatic spices, and coconut milk, all wrapped in banana leaves and lightly grilled or steamed. The result is a fragrant, spicy, and slightly sweet treat that delights both locals and visitors. Originating from the Peranakan and Malay communities of Singapore, Otak Otak (meaning 'brains' in Malay, referring to its soft texture) is a testament to the country’s culinary creativity. Its bright orange hue and tantalising aroma are instantly recognisable at any hawker stall, making it a must-try for anyone exploring Singaporean food. The modern, health-conscious version of Otak Otak uses lean fish, reduced coconut milk, and is often grilled instead of deep-fried, keeping it light yet authentic. Enjoying Otak Otak is not just about taste—it’s about experiencing a piece of Singapore’s rich hawker heritage in every bite.
Ingredients(for 2 pieces of Otak Otak (about 100g each))
- 200g Fresh mackerel fillet (ikan tenggiri)
- 1 large Egg
- 1/4 cup Light coconut milk (santan)
- 2 Red chili (seeded, sliced)
- 2 Shallots (peeled)
- 1 stalk Lemongrass (white part only, sliced)
- 1/2 tsp Turmeric powder (kunyit)
- 1 tsp Galangal (grated, can substitute with ginger)
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 2 large pieces Banana leaves (soaked and wiped)
- 2 Kaffir lime leaves (thinly sliced) - optional
Instructions
- 1
Prepare the banana leaves by soaking them in hot water for a few minutes to make them pliable. Wipe dry and set aside.
5 minutes
Softened banana leaves won’t tear when folding.
- 2
In a food processor, blend mackerel fillet, egg, coconut milk, red chili, shallots, lemongrass, turmeric powder, galangal, salt, and sugar until a smooth paste forms.
5 minutes
Scrape down the sides to ensure a uniform paste.
- 3
Divide the fish paste into two portions. Spread each portion onto the center of a banana leaf, shaping it into a rectangular patty about 1cm thick. Top with sliced kaffir lime leaves if using.
3 minutes
Use a spoon dipped in water to spread the paste smoothly.
- 4
Fold the banana leaves over the fish paste to form a parcel. Secure the ends with toothpicks.
2 minutes
Make sure parcels are tightly wrapped to hold in moisture.
Why This Dish is Healthy
Otak Otak is a health-conscious choice because it’s grilled, not fried, and uses plenty of fresh, natural ingredients. The use of banana leaf instead of foil or plastic keeps the dish chemical-free and adds aroma. Lean fish provides high-quality protein and essential nutrients with minimal calories, making this snack perfect for weight management and heart health.
This healthy Otak Otak recipe is rich in lean protein from mackerel, which is also a good source of omega-3 fatty acids, vitamin D, and B vitamins. Using light coconut milk reduces saturated fat while still adding creaminess and flavor. Fresh herbs and spices like lemongrass, turmeric, and galangal provide antioxidants and anti-inflammatory properties. Each serving is satisfying yet light, making it suitable for balanced diets.
Pro Tips
- 💡Use the freshest fish possible for optimal flavor and texture.
- 💡Don’t skip the banana leaf—its aroma is key to authentic Otak Otak.
- 💡Blending the paste until extra smooth ensures a soft, bouncy texture.
Storage & Serving
Store Otak Otak in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or lightly grilling before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 80.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 4.0 g |
| Total Fat | 4.0 g |
| Fiber | 0.0 g |
