Otak-otak goreng is a Southeast Asian fish cake snack commonly found in Indonesia, particularly in regions such as Jakarta, Palembang, and surrounding areas of Java and Sumatra. It is a variant of otak-otak, which typically involves fish paste wrapped in banana leaves and grilled, but in this fried version, the mixture is formed into elongated pieces or small parcels and deep-fried until golden and crisp.
The term “otak-otak” comes from the Malay and Indonesian word for "brain," referencing the soft, grayish texture of the original steamed or grilled fish cakes, though the dish contains no brain and is entirely made from fish and spices.
Once shaped, the fish paste is either rolled into oblong pieces or filled into wonton wrappers, then deep-fried in hot oil until the outside becomes crisp while the interior remains soft and savory. Otak-otak goreng is typically served with a dipping sauce, often a chili-based sambal or a sweet-spicy peanut sauce, depending on the local style.
This quintessential Southeast Asian condiment is usually made only with spicy chili peppers and salt. It is occasionally adapted with lime juice, onions, sugar, ginger,... Read more