Gusto TV Otak Otak Recipe – Malaysian Grilled Fish Custard Wrapped in Banana Leaf

Otak Otak Recipe – Fish Custard (Malaysia)

Lightly spicy, fragrant, and silky smooth, Otak Otak—a Malaysian fish custard steamed in banana leaves—is one of Southeast Asia’s most distinctive street foods. Featured on Global Street Eats with Chef Devan Rajkumar, this traditional Malaysian street food recipe transforms snapper and coconut milk into a delicately spiced paste that’s steamed in aromatic banana-leaf packets. The result is tender, velvety, and infused with the unmistakable flavors of lemongrass, chili, and lime leaf.

The Inspiration

Walk through Penang or Johor Bahru’s food markets at dusk, and you’ll spot smoke rising from small charcoal grills lined with rows of bright green banana-leaf parcels. Inside each one lies Otak Otak—a name derived from the Malay word otak, meaning “brain,” in reference to its soft, custard-like texture. The dish beautifully represents Malaysia’s culinary soul—a blend of Malay, Chinese, and Indonesian influences layered with spice, heat, and fragrance.

On Global Street Eats, Devan Rajkumar captures that spirit, exploring how Malaysia’s coastal ingredients and cultural diversity give rise to unforgettable flavors. His version keeps tradition intact while making it simple for home cooks. Every element—the fresh white fish, creamy coconut milk, and balance of spice and sweetness—highlights the harmony that defines Southeast Asian street cuisine.

Ingredients

5 oz snapper, cubed
4 shallots, rough chopped
4 cloves garlic
1 inch ginger, peeled and rough chopped
2 red Thai chilis
2 long green chilis
5 lime leaves
2 stalks lemongrass, peeled, root ends trimmed, and rough chopped
1 tsp (4.9ml) turmeric powder
1 tsp (4.9ml) ground coriander
1 tsp (4.9ml) fish sauce
1 tsp (4.9ml) granulated sugar, plus 1 tsp for sprinkling
1 egg
2 tbsp (29.6ml) rice flour
100 ml coconut milk
1 tbsp (14.8ml) shrimp paste
8 10-inch x 8-inch pieces of banana leaf
16 toothpicks

Method

Add the shallots, garlic, ginger, red Thai chilis, long green chilis, lime leaves, and lemongrass to a food processor and blend to form a paste. Add the snapper, turmeric powder, ground coriander, fish sauce, 1 tsp sugar, egg, rice flour, coconut milk, and shrimp paste to the food processor and blend into a smooth paste.
Package fold the short ends of the banana leaves and secure the ends with toothpicks to form boats. Fill the banana leaf boats with the paste and sprinkle lightly with sugar.
Preheat the oven to 350 F (175 C).
Place the banana leaf boats on a baking tray. Place a baking pan on the lower rack of the oven and carefully fill it with boiling water. Place the tray of banana leaf boats on the upper rack and bake for 25 minutes. Serve warm.

Serving Suggestions

Serve Otak Otak Recipe warm, still tucked in banana leaves, so that each diner can unfold their own little packet of fragrance. For sides, accompany it with jasmine rice or fresh cucumber salad to balance the spices. A drizzle of chili paste, sambal, or a squeeze of lime juice adds brightness and punch.

For a complete Southeast Asian experience, pair this dish with a glass of iced lemongrass tea or coconut water. If grilling outdoors, brush the banana leaves lightly with oil and grill over medium heat for 3–5 minutes per side until the leaves are slightly charred—this variation adds smoky depth and authenticity.

Whether served as an appetizer or the centerpiece of a tropical-themed meal, Otak Otak delivers the essence of Malaysian street cooking—colorful, fresh, and full of personality.

Final Thoughts

This Otak Otak Recipe from Global Street Eats and Chef Devan Rajkumar celebrates Malaysian street food at its most fragrant and flavorful. Blending fresh fish with coconut milk, spices, and banana leaves, it exemplifies how Southeast Asian cuisine transforms local ingredients into unforgettable dishes.

Easy enough for home preparation yet complex in flavor, Otak Otak is both humble and refined—a reminder that street food can rival any fine dining experience in depth, aroma, and craft.

Find more recipes from Global Street Eats here!