Alternative names | Otah[1] |
---|---|
Place of origin | Indonesia[2][3][4][5] |
Region or state | Southeast Asia |
Associated cuisine | Indonesia[4] Malaysia, Singapore[1] |
Main ingredients | Fish, spices, leaves |
Otak-otak (lit. brains in Malay and Indonesian; Thai: โอตัก-โอตัก) is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. Otak-otak is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed rice as part of a meal.
The earliest preparations of otak-otak is believed to have originated in Palembang cuisine of South Sumatra, where it takes the form of grilled banana leaf parcels filled with a mixture of ground fish, tapioca starch and spices.[6] Regional varieties which bear the name otak-otak are widely known across Indonesia and other Southeast Asian countries,[7] though they may have little in common with the Palembang version. In Singapore and southern Malaysia, the reddish-orange or brown colour of its contents is acquired from chili, turmeric and other spices.[1]