Across Indonesia, coastal provinces have perfected the art of processing seafood, the protein most available to the land. Fish of all kinds have become a staple part of every day dishes in Sumatra and surrounding areas like Riau, Bangka Belitung, and Palembang. These provinces share a local delicacy called otak-otak.
This Indonesian snack is so well-known that it has gained popularity overseas in the neighbouring countries of Malaysia and Singapore. But what exactly is otak-otak and why is it so important to Indonesian coastal cuisine?
What is otak-otak?
Otak-otak is an Indonesian fish cake commonly sold by street vendors or at local markets. Although the word “otak” in Indonesian means brain, you can rest assured that this traditional snack does not contain brains. In fact, it’s named because of its soft and white appearance that resembles a brain before it’s fully cooked.
Depending on the recipe, this fish cake commonly uses tenggiri or mackerel because they have less bones and carry a deep umami flavour.
Otak-otak across Indonesia
No Indonesian street food is complete without a sauce.
In Java, otak-otak is usually served with a peanut sauce that is slightly thinner than the kind you’d find in sate.
In the coastal town of Bangka, locals would enjoy their fish cake with a fermented soy bean sauce known as tauco.
Alternatively, Palembang likes their otak-otak with sweet soy sauce and some chopped chilies for an extra kick. Some vendors will also serve it with cuko merah, which consists of chili and tauco with a bit of salt and sugar.
Not just in the above provinces, otak-otak can be found practically anywhere in Indonesia, including in the island of Bali. If you’re visiting, be sure to stop by Merah Putih restaurant for lunch and order this dish as a starter.
At Merah Putih, otak-otak is served with a peanut sauce and pickled cucumbers, giving you a tasty start to a delicious meal.
Book a table and use these gift vouchers today to try it out for yourself.
FAQ
Although the word “otak” in Indonesian means brain, you can rest assured that this traditional snack does not contain brains. In fact, it’s named because of its soft and white appearance that resembles a brain before it’s fully cooked.
Otak-otak hails from Indonesia’s coastal region in Sumatra. However, this delicacy is shared with neighbouring areas like Riau, Bangka Belitung, and Palembang.
Depending on the recipe, this fish cake commonly uses tenggiri or mackerel because they have less bones and carry a deep umami flavour.
