How to Make Otak-Otak (Thermocook Method)

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Here is the recipe and replay of Episode 3 of the Southeast Asian Cooking Masterclass Series –

Recipe – Otak-Otak (Grilled Spicy Fishcakes)


  • 300 g fish fillets (eg. mackerel, red fish or basa)
  • 2 Tbsp iced water
  • 1 Tbsp tapioca flour
  • Dash of pepper
  • 1 Tbsp sugar
  • 1⁄2 Tbsp chicken stock granules*
  • 1 1⁄2 tsp Malaysian fish curry powder**
  • 1 large egg
  • 125 ml coconut cream
  • 1 tsp chilli paste
  • 3 kaffir lime leaves, milled or thinly sliced
  • 2 1⁄2 Tbsp packaged fried onion
  • Optional – 300g banana leaves, cut into 3 x 5” pieces,  to wrap
  • A little cooking oil for pan-frying or grilling

*Preferred brand is Knorr and acceptable substitute is 1 chicken stock cube per 1 Tbsp chicken stock granules
**Acceptable substitute is any type of curry powder


    1. Combine fish fillets, tapioca flour, iced water and pepper in the jar. Blend at Speed 7 | 3 seconds.
    1. Transfer into mixing bowl and combine all other ingredients.
    1. Place 2 Tbsp fish mixture onto dull side  of banana leaf, fold up the sides and secure ends with bamboo sticks or toothpicks.
    1. Pan-fry approx. 5 minutes in a non-stick pan, brush top with a little oil, flip and cook a further 5 minutes or until done.
  1. Alternatively, if not using banana leaves, heat up 1 Tbsp oil in a non-stick frying pan and spoon the fish paste into pan and cook as fish cakes.


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