Fish Otak Otak (窝咑)

Sharing below is a recipe taken from my collection (source: Singapore Women’s Weekly magazine, May 2007).

Prep: 25 min   Cook: 20 min   Serves: 5


  1. 200g fish
  2. 1 cup coconut cream
  3. 1 tsp sambal chilli paste
  4. 1 tsp coriander powder
  5. ½ tsp turmeric powder
  6. 3 eggs
  7. pinch of salt
  8. pinch of sugar
  9. white pepper to taste


  1. Combine 200g fish and 1 cup coconut cream in a large mixing bowl.
  2. Add 1 tsp sambal chilli paste, 1 tsp coriander and ½ tsp turmeric powders. Mix well.
  3. Add 3 eggs, pinch of salt, sugar and pepper. Mix well until a paste is formed.
  4. Line a shallow enamel plate with banana leaf. Pour in the fish paste.
  5. Place plate into the steamer try of the rice cooker.
  6. Pour 3 cups of water into the inner pot.
  7. Place steamer tray on top of the inner pot of the rice cooker. Close the lid and press menue button to select steaming mode.
  8. Press cooking time button to set at 20 min. Press cook/reheat button to start cooking.
  9. When beeper sounds, the otak-otak should be done.
  10. Insert a toothpick into the centre of the otak-otak, it should come out clean and the otak-otak is cooked.
  11. Remove from pan and serve hot. It can be eaten with rice or alone as a snack.