otak otak

Otak otak (Nyonya fish custard)

This is a blog post on making otak otak (Nyonya fish custard) at home). Nyonya cuisine is part of Malaysian dishes from Chinese descendants that settled in Malaysia a few hundred years ago. This dish has a mixture of sambal, mixed with sambal and eggs. Then it is either baked or steamed to cook it. It a great to serve with some rice and vegetables. It is quite easy to make at home.

Most of the ingredients with the exception of Daun Kaduk (piper sarmentosum) can be bought from supermarkets here in the UK. Daun Kaduk is similar to betel leaves but smaller and more peppery. Gives a distinctive pepperish taste to this dish. The flavour is either you like or don’t. It is normally sold in big Asian or Thai grocers. The sambal paste can be made ahead of time and frozen. for quick and convenience just use ready-made green curry paste. Otak otak is good to serve with steamed rice and some stir-fried vegetables.

Otak otak (Nyonya fish custard)

200 grams of fresh mild tasting fish meat without skin (like salmon, coley or cod)

1 egg

50-100 grams daun kaduk (Piper sarmentosum)

1-2 tbsp ready-made or homemade green curry paste

salt and pepper to taste

Aluminum foil/ Banana leave to wrap fish in for steaming or baking about 30 cmx 30 cm


In a blender blend all the fresh ingredients together. The blended paste should be pasty, not runny. If it’s too watery add corn flour and steam in a bowl. A bit like making egg custard. Then put the blended paste in aluminum foil then steam it till cooked. Or bake at 180 degrees for about 20 minutes till cooked.

Serve with steamed rice.

Thank you for reading and dropping by. do have a look at my other Asian recipes like kangkung stir fry.

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