Crispy Otak-Otak: Spiced Fish Cakes
Pan-fried Malaysian fish cakes loaded with chili, ginger, and fresh herbs. Charred outside, tender inside—ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 220
- Protein
- 28g
Ingredients
- 1 lb white fish fillets (cod, snapper, or halibut), skinless
- ½ lb shrimp, peeled and deveined
- 2 whole red chilies, finely minced
- 2 tbsp fresh ginger, grated
- ¼ cup fresh cilantro, finely chopped
- 1 whole lime (juiced)
- 12 pieces banana leaves or parchment paper, cut into 4x6 inch rectangles
- 3 tbsp neutral cooking oil
Instructions
- 1
Pulse fish and shrimp in a food processor until finely minced but still textured, about 15-20 pulses.
- 2
Transfer to a bowl. Fold in chilies, ginger, cilantro, lime juice, and a pinch of salt until combined.
- 3
Divide mixture into 12 equal portions. Shape each into an oval patty about 0.5 inches thick.
- 4
Place each patty on a banana-leaf square, then fold the leaf over loosely to wrap (or use parchment).
- 5
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 6
Pan-fry wrapped cakes 3 minutes per side until leaves are charred and cakes are cooked through inside.
Tools you’ll need
- food processor
- large mixing bowl
- 12-inch skillet
- spatula
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