Can I use frozen fish?
Yes, you can use frozen white fish, but make sure it is fully thawed and patted very dry before processing to prevent a watery mixture.
LUNCH
Indonesian Spicy Fish Cakes with Peanut Sauce (Otak-Otak Ikan)
These flavorful Indonesian fish cakes, known as Otak-Otak Ikan, are made with a blend of fish, spices, and coconut milk, then grilled to perfection. Served with a rich and spicy peanut sauce, they offer a delightful balance of savory, sweet, and spicy flavors.
HOW TO MAKE IT
Let's cook.
01
Roughly chop the fish fillet and place it in a food processor. Pulse until a coarse paste forms, about 30 seconds.
02
Add the tapioca flour, coconut milk, red curry paste, fish sauce, and sugar to the food processor. Process until well combined and smooth, about 1-2 minutes, scraping down the sides as needed.
03
Form the fish mixture into small, oval-shaped cakes, about 2 inches long and 1 inch wide. You should get about 12-15 cakes.
04
Heat a grill pan or outdoor grill to medium heat. Lightly brush the fish cakes with a little oil to prevent sticking.
05
Grill the fish cakes for 3-4 minutes per side, or until they are cooked through and have nice char marks. The internal temperature should reach 145°F (63°C).
06
While the fish cakes are grilling, prepare the peanut sauce: Combine the roasted peanuts, water, lime juice, and sweet soy sauce in a small blender or food processor. Blend until smooth, adding a little more water if needed to reach a pourable consistency.
07
Serve the hot Indonesian Spicy Fish Cakes immediately with the peanut sauce on the side for dipping.
About This Recipe
These flavorful Indonesian fish cakes, known as Otak-Otak Ikan, are made with a blend of fish, spices, and coconut milk, then grilled to perfection. Served with a rich and spicy peanut sauce, they offer a delightful balance of savory, sweet, and spicy flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, wrap the fish cakes in banana leaves before grilling. This infuses them with a subtle aroma and keeps them moist. If you don't have a grill, you can pan-fry the fish cakes in a lightly oiled non-stick skillet over medium heat until golden brown and cooked through.
Easy Substitutions
Any firm white fish can be used. If tapioca flour is unavailable, cornstarch can be used as a substitute, though the texture may be slightly different. For a milder spice, reduce the amount of red curry paste. If you don't have sweet soy sauce, you can mix regular soy sauce with a pinch of brown sugar.
Storage & Reheating
Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The peanut sauce can be stored separately in the refrigerator for up to 3-4 days.
Serving Suggestions
Serve these spicy fish cakes as an appetizer or a light lunch. They pair wonderfully with a side of steamed jasmine rice, a fresh cucumber salad, or a simple green salad with a light vinaigrette. They are also excellent as part of a larger Indonesian meal spread.
Common Mistakes
Over-processing the fish: This can lead to a rubbery texture. Pulse just until a coarse paste forms. Overcooking the fish cakes: This will make them dry. Grill until just cooked through and lightly charred. Not seasoning enough: Fish cakes need bold flavors to shine, so don't skimp on the curry paste and fish sauce. Forgetting to oil the grill: This will cause the fish cakes to stick and break apart.
Frequently Asked Questions
Can I make the fish cakes ahead of time?
You can prepare the fish cake mixture and form the cakes up to 1 day in advance. Store them covered in the refrigerator and grill just before serving.
Is red curry paste very spicy?
The spice level of red curry paste can vary. Start with the recommended amount and add more to taste if you prefer a spicier kick.
What if I don't have a food processor?
You can finely mince the fish by hand and then mix all ingredients thoroughly in a bowl until a paste forms. It will require more effort but is achievable.
MORE TO KNOW
Otak-Otak Ikan is a beloved street food across Southeast Asia, particularly in Indonesia and Malaysia. The name 'Otak-Otak' literally translates to 'brains' because of its soft, brain-like texture when cooked. The key to a good Otak-Otak is the freshness of the fish and the balance of spices in the paste. The grilling process adds a smoky depth that complements the rich, savory fish cake and the vibrant peanut sauce.
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