Spicy Fried Fish Balls (Otak-Otak) Recipe

Name: Spicy Fried Fish Balls (Otak-Otak)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 shallots, sliced; 4 Thai chilies, sliced; 4 kaffir lime leaves, stems and spines removed; 1 2-inch length of fresh or frozen (and thawed) turmeric, peeled and trimmed; 1/2 lemon grass stalk, outer layers removed, core thinly sliced; 1 tablespoon ground coriander; 1/4 teaspoon ground white pepper; 1 pound cod filets, cut into 1-inch cubes; 4 ounces salted mackerel, boned and skinned, cut into 1-inch cubes, or 4 ounces anchovies; 2 eggs; ⅔ cup coconut milk; 4 to 5 tablespoons rice flour; 2 Thai chilies, minced; 1 garlic clove, minced; 1 shallot, minced; Freshly squeezed juice of 1/2 lime; 1 tablespoon chinchalok; Canola oil or peanut oil for frying; 2 cups panko bread crumbs

Servings: persons

4 shallots, sliced
4 Thai chilies, sliced
4 kaffir lime leaves, stems and spines removed
1 2-inch length of fresh or frozen (and thawed) turmeric, peeled and trimmed
1/2 lemon grass stalk, outer layers removed, core thinly sliced
1 tablespoon ground coriander
1/4 teaspoon ground white pepper
1 pound cod filets, cut into 1-inch cubes
4 ounces salted mackerel, boned and skinned, cut into 1-inch cubes, or 4 ounces anchovies
2 eggs
⅔ cup coconut milk
4 to 5 tablespoons rice flour
2 Thai chilies, minced
1 garlic clove, minced
1 shallot, minced
Freshly squeezed juice of 1/2 lime
1 tablespoon chinchalok
Canola oil or peanut oil for frying
2 cups panko bread crumbs

1
To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor.
2
Transfer to bowl.
3
In food processor, blend cod and mackerel to a smooth paste.
4
Add eggs.
5
Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated.
6
Pulse in rice flour until you can form paste into a ball.
7
To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
8
In a saucepan or wok, heat 3 inches oil to 375 degrees.
9
Meanwhile, grind panko in a food processor or mortar and pestle.
10
Using wet hands, roll fish paste into 2-inch balls.
11
Dip balls into panko and coat evenly.
12
Fry, turning frequently, until golden brown all over, 3 to 4 minutes.
13
Drain on a paper-towel-lined plate.
14
Serve with dipping sauce.

787

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 shallots, sliced, 4 Thai chilies, sliced, 4 kaffir lime leaves, stems and spines removed, 1 2-inch length of fresh or frozen (and thawed) turmeric, peeled and trimmed, and more.

Yes, Spicy Fried Fish Balls (Otak-Otak) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Fried Fish Balls (Otak-Otak)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions