Brunei's Otak-Otak - Grilled Fish

Get ready to embark on a delicious culinary adventure to the heart of Southeast Asia with our authentic Brunei-style Otak-Otak recipe! If you're searching for exciting `grilled food recipes` that truly capture vibrant flavors, you've hit the jackpot. Otak-Otak, meaning "brains" in Malay (a playful nod to its soft, custardy texture, not the ingredients!), is a beloved `grilled fish cake` traditionally encased in aromatic `banana leaves asian` style and cooked over an open flame or `bbq grill`.
This isn't just any recipe; it's a journey into the rich tapestry of Brunei's culinary heritage, offering a perfect blend of spicy, savory, and subtly sweet notes. We’ll guide you through making this incredible `seafood to bbq` at home, ensuring you master the techniques for grilling fish to perfection. Whether you’re a seasoned cook looking for new `recipe ideas for the grill` or a beginner eager to try `cooking asian food`, our detailed instructions will make preparing this Bruneian specialty a breeze. Prepare to impress your taste buds and transport yourself to the bustling markets of Brunei with every delightful bite of this exquisite `fish how to cook` masterpiece!

Ingredients

• For the Fish Paste:
• 1 lb (450g) fresh firm white fish fillets (e.g., mackerel, snapper, cod), skinless and boneless
• 1/2 cup (120ml) thick coconut milk
• 2 tbsp tapioca starch (or cornstarch)
• 1 large egg white
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp white pepper
• For the Spice Paste (Rempah):
• 4-5 dried red chilies, rehydrated and deseeded (adjust to spice preference)
• 2-3 fresh red chilies (for extra freshness and color)
• 6-8 shallots, peeled
• 4 cloves garlic, peeled
• 2 inches (5cm) fresh ginger, peeled and sliced
• 2 inches (5cm) fresh galangal, peeled and sliced
• 2 stalks lemongrass (white part only), thinly sliced
• 1 tsp ground turmeric (or 2 inches fresh turmeric, peeled and sliced)
• 1 tsp belacan (toasted shrimp paste), optional but highly recommended for authentic flavor
• 2-3 kaffir lime leaves, stem removed, finely shredded
• For Wrapping & Grilling:
• 12-15 pieces banana leaves, cut into 8x10 inch (20x25 cm) rectangles, softened (see Pro Tips)
• Toothpicks or kitchen twine for securing
• Cooking oil (for brushing grill and banana leaves)

Directions

1. Prepare the Banana Leaves: Gently wipe banana leaf pieces clean with a damp cloth. To soften them and make them pliable for wrapping, quickly pass each leaf over an open flame (gas stove burner) for a few seconds until they turn a brighter green and become flexible. Alternatively, immerse them in hot water for 5-10 minutes. Set aside.
2. Make the Spice Paste (Rempah): In a food processor or blender, combine all ingredients for the spice paste: rehydrated and fresh chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric, belacan (if using), and kaffir lime leaves. Add 1-2 tablespoons of coconut milk (from the "For the Fish Paste" amount) to help blend. Process until a very fine, smooth paste forms. Scrape down the sides as needed.
3. Prepare the Fish Paste: Cut the fish fillets into smaller chunks. In a clean food processor, pulse the fish chunks until coarsely minced. Add the prepared spice paste, remaining coconut milk, tapioca starch, egg white, sugar, salt, and white pepper to the food processor. Process until the mixture is well combined and forms a smooth, slightly sticky paste. Be careful not to over-process, as this can make the fish paste rubbery.
4. Assemble the Otak-Otak: Lay a softened banana leaf piece on a clean surface with the shiny side up. Place about 2-3 tablespoons of the fish paste mixture in the center of the leaf. Shape it into a small rectangular or oval patty.
5. Wrap the Otak-Otak: Fold one long side of the banana leaf over the fish paste, then fold the other long side to overlap, creating a neat parcel. Fold in both short ends of the leaf, tucking them under, to create a secure packet. Secure each parcel with a toothpick or kitchen twine. Repeat with the remaining fish paste and banana leaves.
6. Preheat Your Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (around 375-400°F / 190-200°C). Lightly brush the grill grates with cooking oil to prevent sticking.
7. Grill the Otak-Otak: Place the wrapped Otak-Otak parcels directly on the preheated grill. Grill for 8-10 minutes per side, or until the banana leaves are slightly charred and fragrant, and the fish paste inside is firm and cooked through. The internal temperature should reach 145°F (63°C).
8. Serve: Carefully unwrap the banana leaf parcels (be cautious of steam!) and serve the hot Otak-Otak immediately. It's delicious on its own, with steamed rice, or with a squeeze of fresh lime juice. Enjoy your delightful journey into Brunei's culinary magic!