1-First step: prepare the fish and aromatics Start with fresh or properly thawed fish. Remove skin and bones if needed, then grind or pulse the fish until smooth. Finely mince the garlic and shallots so they blend evenly into the paste. This early preparation gives the dish a consistent texture and prevents pockets of raw seasoning.

2-Second step: mix the base paste Combine the ground fish with garlic, shallots, pepper, salt, and tapioca starch or sago starch. If using coconut milk, add it slowly while mixing. The paste should feel moist but not runny. If it is too loose, a little more starch can be added. If it feels dry, add a small spoonful of coconut milk or water.

3-Third step: add optional flavoring Stir in chopped herbs for freshness or chili paste for a deeper color and light heat. These additions are common in some Otak Otak versions and can be adjusted to taste. Keep the seasoning balanced so the fish flavor remains clear. For a milder version, leave out the chili paste and use only the basic spice mix.

4-Fourth step: shape the mixture Scoop the paste into portions and shape each one into a flat oval or small log. Traditional Otak Otak is often wrapped in banana leaves, which are softened briefly over heat before use. Place the filling in the center, fold the leaf neatly, and secure it if needed. If using no wrapper, shape the paste into small patties for direct grilling or pan-cooking.

5-Fifth step: grill until cooked through Heat a grill or grill pan over medium heat. Cook the wrapped or unwrapped fish cakes until the outside is lightly browned and the interior is firm. For banana leaf packets, the leaves may darken and release a fragrant aroma as the fish cooks. Turn carefully once or twice so the surface cooks evenly. Depending on size, the cooking time is often around 8 to 12 minutes.

6-Final step: serve while warm Serve Otak Otak soon after cooking, while the texture is soft and the aroma is strongest. It pairs well with rice, a fresh cucumber salad, or a simple chili dip. For a more complete meal, serve it with steamed vegetables and a light soup. The dish is also convenient for packed lunches because it holds its shape well after cooling.