Grilled Mackerel Otak-Otak

Indulge in the deliciousness of Otak-Otak Tengiri Bakar, a traditional Indonesian dish featuring flavorful mackerel fish wrapped in banana leaves and grilled to perfection. This recipe combines fresh ingredients with a hint of creativity, making it a delightful addition to your culinary repertoire.

Ingredients

For the Fish Mixture:

• 500 grams mackerel fillet, finely shredded (I simply separated the flesh from the bones and skin, then mashed it with my hands)
• 2 egg whites
• 2 teaspoons salt (adjust to taste)
• 2 tablespoons granulated sugar
• ½ teaspoon ground white pepper
• 250 ml coconut milk (from one coconut, or diluted instant coconut milk; I used coconut powder mixed with water)
• 4 tablespoons sago flour
• 2 tablespoons hunkwe flour
• 2 green onions, finely sliced (I skipped this as I didn’t have any on hand)

For the Spice Paste:

• 4 shallots
• 2 cloves garlic

For Wrapping:

• Banana leaves (for wrapping the mixture)

For the Peanut Sauce (Optional):

• 100 grams peanuts, fried and finely ground
• 2 cloves garlic, fried whole
• 2 bird’s eye chilies
• 2 red chilies
• 1 teaspoon salt
• 3 tablespoons granulated sugar
• ½ teaspoon vinegar or lime juice
• 150 ml hot water

Instructions

1. Prepare the Fish Mixture:
   In a mixing bowl, combine the finely shredded mackerel with the egg whites. Stir until well mixed. Add salt, sugar, ground white pepper, and the spice paste, and continue mixing until evenly combined.

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2. Incorporate Coconut Milk:
   Gradually pour in the coconut milk, stirring continuously to achieve a smooth consistency. Next, add the sago flour and hunkwe flour, mixing until the mixture is homogeneous. If you’re using green onions, fold them in at this stage.

3. Wrap the Mixture:
   Take a piece of banana leaf and spoon about one tablespoon of the fish mixture onto it. Fold the leaf around the mixture and secure the ends with a toothpick. Repeat this process until all the mixture is used.

4. Cooking Method:
   Grill the wrapped packets over an open flame until they are cooked through and fragrant. (I prefer to steam them briefly before finishing on a non-stick pan over medium heat for added texture.)

5. Prepare the Peanut Sauce (if using):
   In a blender, combine the fried garlic, bird’s eye chilies, and red chilies. Add the ground peanuts, salt, sugar, and vinegar or lime juice. Gradually mix in the hot water until smooth. Taste and adjust seasoning as needed. (I actually forgot to buy peanuts, but the otak-otak is delicious even without the sauce!)

Enjoy Your Dish

Serve the grilled Otak-Otak with the optional peanut sauce on the side, or enjoy it on its own as a delightful appetizer or snack. This dish encapsulates the essence of Indonesian cuisine, bringing together savory flavors and a touch of homemade love that will surely impress your family and friends. Enjoy!