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Home / Courses / Main Dish / Otak-Otak (Steamed Fish Custard)

Otak-Otak (Steamed Fish Custard)

By: 👩‍🦳 Linda · Published: 🖨 October 1, 2020 · Updated: 💻October 1, 2020 · 🗨 2 Comments

Recipe ▼

Otak-Otak (Steamed Fish Custard) is a delicious Nyonya dish of fish infused with a creamy and spicy coconut based custard and aromatic herbs.

Freshly steamed Otak-Otak in casserole dish garnished with finely sliced kaffir lime leaves.

Otak-Otak is one of those truly special dishes from my childhood. It is special because I did not get to eat it often. I remember it more like a treat when Grandma made it and all the uncles and aunts would return home to savor it. Like Nyonya Lam Mee (birthday noodles), it was cooked perhaps only a few times in a year. That made it all the more special.

What is Otak-Otak?

I do not know how the name came about but otak in Malay means brains. According to Wikipedia the name is derived from the idea that the dish somewhat resembles brains, being whitish grey, soft and almost squishy. This is not exactly an inspiring or appetizing name. Thankfully, my version has a more orangey red color which makes it less brain-like. I hope that helps in case you are having second thoughts about making this dish…lol! 🙂

That said, Otak-Otak is truly a tasty dish of steamed fish infused with a spicy coconut based custard further flavored with aromatic herbs. While its preparation requires some specialty ingredients like daun kaduk (wild betel leaves) and galangal, it is actually quite easy to make. If you can gather all the ingredients, the rest is a breeze.

A delicious serving of Otak-Otak on a plate ready to be eaten.

Two Versions of Otak-Otak

While this Nyonya steamed version can be steamed in banana leaf packages, the taste is quite different from the southern peninsular version found in Muar, Johor. That version is more like grilled spicy fish cakes. The fish is processed together with spices into a paste. A tiny portion of the fish paste is then wrapped in a piece of banana leaf into a slim parcel. This parcel is then grilled over charcoal fire. Unlike the Nyonya steamed Otak-Otak, the Muar version is usually eaten more like a snack than a main dish with steamed rice.

A closeup of the freshly Steamed Fish Custard in casserole dish.

An Important Ingredient and a Substitute

Daun Kaduk (wild betel leaves)

When one thinks of Nyonya Steamed Otak-Otak, daun kaduk (wild betel leaves) immediately comes to mind. Unfortunately, this herb cannot be easily found where I live. The only way to get it is to grow the herb myself. I have tried twice and failed. You can read about both my attempts here –> How to Grow Kaduk (Wild Betel) in Container.

However, this spring Paul found some shiso seeds early in the planting season. I sowed the seeds and they grew into these beautiful plants with leaves that reminded us of daun kaduk. Shiso (perilla) is a minty herb used in Japanese and Korean cuisine. This variety has heart-shaped leaves like daun kaduk but unlike daun kaduk they are a little furry and not smooth and glossy. Some varieties do have smooth and glossy leaves and I have purchased those leaves several times from a Korean market in Minnesota when we were still living there.

Paul challenged me to use the shiso that we planted as a substitute for making this Otak-Otak dish. How could I not take up his challenge when I have not tasted this wonderful dish since my Grandma’s passing many, many years ago? I am glad I did. The shiso leaves are a good substitute for daun kaduk. Shiso leaf has a light minty flavor while daun kaduk has a light minty flavor plus a slight lemony flavor. If anything, the texture provides a greater difference between the two.

Shiso, a substitute for daun kaduk (wild betel leaves) used in this recipe.

The Spice Paste

Like many Nyonya recipes, the spice paste used by each household is a closely guarded secret. Most of these recipes are handed down from mother to daughter by rote. They are seldom written down. There are no measurements for each ingredient. They are more by feel and depends greatly on the experience of the cook. Hence, it is important to hone those skills through years of practice.

Apart from the spice paste ingredients listed below, some like to add a little belacan (shrimp paste) for a greater depth of flavor and sugar to round off the taste. I omitted both because I prefer a brighter taste and I do not usually like to add sugar to my curries. You are certainly welcomed to experiment with adding one or both. Maybe I might just give it a try when I cook this dish again.

Grandma’s Recipe Using Fish Steaks

Most Otak-Otak recipes call for fish fillets but my Grandma used fish steaks instead place in a casserole. While I do not have Grandma’s exact recipe because she never wrote down her recipes, I believe this recipe is close. If I remember correctly, hers was a little more yellow in color which means that she must have used more fresh turmeric and fewer chili peppers. Even so, I am quite happy with how tasty this turned out to be.

The only fish steaks I could find are salmon fish steaks with the pieces of fish cut crosswise. It would be nice if I can find cod steaks. Grandma used ma yau yue (threadfin) or senangin (in Malay) steaks. This fish is not inexpensive but it has a tender and sweet flesh and is highly sought after in Malaysia and Singapore.

Salmon steaks arranged in banana leaf lined casserole dish used in this recipe.

Similar Products Used in Making This Otak-Otak (Steamed Fish Custard)

This post contains affiliate links. Please read my disclosure policy here.

Oster 6-Cup Glass Jar 12-Speed Blender
Pyrex Prepware 1-Cup Measuring Cup
Pyrex 8″ Square Baking Dish with Blue Plastic Lid
Classic Series Carbon Steel Wok, 14-inch
Stainless Steel Folding Hot Dish Plate Clip Plate Retriever Tongs

A closeup of the freshly Steamed Fish Custard in casserole dish.
Print Pin Rate
5 from 1 vote

Otak-Otak (Steamed Fish Custard)

Otak-Otak(Steamed Fish Custard) is a delicious Nyonya dish of fish infused with a creamy and spicy coconut based custard and aromatic herbs.
Author : Linda Ooi
Course : Main Dish
Cuisine : Malaysian
Keyword : otak-otak, steamed fish custard
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Calories: 550kcal

Ingredients
 

  • 1 banana leaf (to line casserole dish)
  • 4 fish steaks ** (about 1½ lbs / 675g), scales removed
  • 24 wild betel leaves (daun kaduk) ***
  • 6 kaffir lime leaves (finely sliced)

Custard

  • 2 eggs (lightly beaten)
  • 1 tbsp rice flour
  • 1 tsp salt
  • 1 cup coconut milk (240ml)

Spice Paste

  • 6 red chilies (seeded and cut into pieces)
  • 10 shallots (peeled)
  • 3 cloves garlic (peeled)
  • 2 stalks lemongrass
  • 1 in galangal / lengkus
  • 1 inch turmeric

Instructions
 

  • Scald banana leaf in hot water to soften. Line an 8-inch deep casserole dish with the banana leaves. Trim off excess banana leaf.
  • Arrange 12 wild betel leaves (daun kaduk) to cover the base of the casserole dish. Place fish steaks on the top of the wild betel leaves (daun kaduk). Sprinkle kaffir lime leaves on top of the fish. Set aside.
  • Combine custard ingredients in a medium sized bowl.
  • Beat with a whisk until custard mixture is smooth.
  • Blend spice paste ingredients in a blender.
  • Pour spice mix puree into the custard mixture bowl. Stir until well incorporated.
  • Pour half of the custard and spice mixture over the fish. Arrange remaining 12 wild betel leaves (daun kaduk) on the top and pour remaining custard and spice mixture over the wild betel leaves (daun kaduk).
  • Fill a large wok or pan with about 2 inches of water. Place a metal rack or stand in the wok or pan. Cover with a lid and bring water to a boil.
  • When water comes to a boil, transfer casserole dish onto metal rack. Cover and steam over rapidly boiling water for about 15 minutes.
  • Remove and serve immediately.

Notes

** I used salmon steaks but you can use other kinds of white fish steaks.
*** Since I do not have wild betel leaves (daun kaduk), I used homegrown shiso leaves as a substitute.

Nutrition

Calories: 550kcal
Tried this recipe?Mention @MalaysianChineseKitchen or tag #MalaysianChineseKitchen

Steamed Otak-Otak in a banana leaf lined casserole dish.

Side Dishes That Go Well With Otak-Otak

I served this Steamed Fish Custard with rice and Pan Fried Eggplant. Other recommended side dishes include the following…
1. Bendi Goreng Belacan (Okra Belacan Stir Fry)
2. Pickled Cucumber and Shrimp Stir Fry
3. Kerabu Timun (Spicy Cucumber Salad)

A delicious forkful of steamed fish.

Categories: 🗂 Fish, Main Dish, Nyonya Tags: 📋 coconut milk, daun kaduk, kaffir lime leaves

About Linda

Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are Roti n Rice and Tea Tattler.

Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Comments

  1. Wan says

    October 12, 2020 at 2:10 pm

    5 stars
    Easy and delicious otak-otak recipe! I don’t have betel nor shiso, so I used basil leaves, which turned out pretty well too 😊

    Reply
    • Linda says

      October 21, 2020 at 4:57 pm

      Glad to hear you were able to find an alternative to wild betel and shiso. 🙂

      Reply

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