Otak-otak is a shared specialty of coastal Indonesia and Malaysia. A spiced fish paste is wrapped in banana leaves and grilled, giving it a smoky aroma. The fish steams inside the leaf, staying soft and fragrant.
Blend the chili, garlic, onion, and turmeric into a paste.
Mix the fish, coconut milk, spice paste, egg, and salt.
Divide the mixture among the banana leaves, wrap them tightly, and secure with toothpicks.
Cook on a grill or in the oven over medium heat for 8–10 minutes per side.
Serve hot.
Store in a sealed container in the refrigerator for 2 days; freezing is not recommended because the dish contains seafood. Allergen: Based on the ingredient list, this dish contains egg and fish. Check package labels for other allergens.
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