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Otak-otak Goreng | Traditional Snack From Indonesia, Southeast Asia | TasteAtlas

Otak-otak goreng

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.


The core of otak-otak goreng is a finely ground paste made from white fish such as mackerel, blended with tapioca starch, coconut milk, garlic, shallots, salt, pepper, and sometimes lemongrass or coriander. The mixture is beaten until smooth and sticky, which gives it a chewy yet tender texture when cooked.  Read more

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.


It is a popular street food item, sold from carts, markets, and small eateries, and is also frequently prepared at home as a snack or appetizer. Unlike grilled otak-otak, the fried version has a distinct crunchy outer layer, making it particularly appealing for casual consumption or as part of a larger spread of fried foods.

 

Serve with

Sauce

Sambal

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

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