Indonesian · PANTRYHOP RECIPE
Otak-Otak Panggang
35 minutes · 4 servings · omnivore
A fish cake snack commonly associated with Sumatra and coastal Indonesian cooking.
Ingredients
Check you have the quantities below.
- 400 g fish paste or minced fish
- 1/2 cup coconut milk
- 1 egg
- 1/4 cup tapioca starch
- 3 shallots, minced
- 2 cloves garlic, minced
- 1 teaspoon salt
- as needed banana leaves or foil
Let’s make it
- Mix fish, coconut milk, egg, tapioca starch, shallots, garlic, and salt into a sticky paste.
- Shape into small packets or wrap in banana leaves or foil.
- Bake at 200 C/400 F for 15 to 18 minutes, or until the fish is cooked through and firm.
- Serve warm, ideally with a simple chili or peanut dipping sauce.
Use foil packets for easier handling and a neater meal for older children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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