Otak-otak is a cake made of fish meat. It is traditionally served fresh, wrapped inside banana leaf. It can be eaten as a snack or with bread or rice as part of a meal.
Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices. In Indonesia, the mixture contains fish paste, shallots, garlic, green onions, egg, coconut milk, and sago flour or can be substituted for cassava starch. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.
In Jakarta, people eat otak-otak with spicy peanut sauce.
Although otak-otak is traditionally made with fish meat, modern versions of otak often utilize crab or prawn meat. Similar Indonesian dish with cooking method employs banana leaf is called pepes. Other types of otak-otak include dishes called pais ikan, botok, and sata that are made of fish paste cooked in banana leaves.
It is also known as otah-otah, otahor otak. Otak means brains in Indonesian and Malay, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being grey, soft and almost squishy.
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Otak otak (Indonesian Fish Cake), jakarta-indohotels.com
OTAK-OTAK (SPICY FISH PASTE IN BANANA LEAVES), beyondtheplate.net