Main Course · Asian · Dinner ·

Tangy Singaporean Otak-Otak with Spicy Lime Dip

Name: Tangy Singaporean Otak-Otak with Spicy Lime Dip
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 400g mackerel fillets, skinless, boneless; 100g coconut cream; 2 tbsp red curry paste; 1 large egg, beaten; 4 cloves garlic, minced; 2 shallots, finely chopped; 1 stalk lemongrass, finely chopped; 1 tsp turmeric powder; 2 tsp sugar; 6 banana leaves, cut into 20cm squares; soak in hot water before use to make pliable; Toothpicks or kitchen string, for securing; 3 tbsp lime juice; 1 tbsp fish sauce; 1 red chili, finely sliced; 1 tsp brown sugar

Discover the rich flavors of Singapore with Otak-Otak, a delectable fish cake infused with a tantalizing blend of spices, steamed and grilled for perfection.

4.3(327 reviews)

·By Ethan Brooks·October 28, 2025

Tangy Singaporean Otak-Otak with Spicy Lime Dip — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Fish Paste

For the Spice Blend

For Wrapping

For the Spicy Lime Dip

Nutrition

Per serving

Calories: 300 kcal
Protein: 22.75 g
Carbs: 9.25 g
Fat: 19.75 g
Fiber: 0.5 g

Whole recipe

Total

Calories: 1200 kcal
Protein: 91 g
Carbs: 37 g
Fat: 79 g
Fiber: 2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
400g mackerel fillets skinless, boneless	780	80	0	52	0
100g coconut cream	200	2	4	20	0
2 tbsp red curry paste	40	1	5	2	1
1 large egg beaten	70	6	1	5	0
4 cloves garlic minced	20	1	5	0	0
2 shallots finely chopped	10	0	2	0	0
1 stalk lemongrass finely chopped	5	0	1	0	0
1 tsp turmeric powder	10	0	2	0	1
2 tsp sugar	30	0	8	0	0
6 banana leaves cut into 20cm squares; soak in hot water before use to make pliable	0	0	0	0	0
Toothpicks or kitchen string for securing	0	0	0	0	0
3 tbsp lime juice	10	0	3	0	0
1 tbsp fish sauce	5	1	1	0	0
1 red chili finely sliced	5	0	1	0	0
1 tsp brown sugar	15	0	4	0	0

These are estimated nutritional values and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Fish Paste

1
Blend Mackerel Fillets
Cut mackerel fillets into chunks and blend in a food processor until smooth.
2
Add Wet Ingredients
Add coconut cream, curry paste, and beaten egg, blending until well combined.
3
Chill the Paste
Transfer to a bowl and refrigerate for 30 minutes.

Assembling the Spice Blend

1
Combine Spices
In a separate bowl, combine minced garlic, chopped shallots, lemongrass, turmeric, and sugar.
Tip: Ensure spices are finely minced to avoid chunks in the paste.
2
Form the Blend
Stir well to form a fragrant blend.
3
Incorporate Paste
Mix the spice blend into the chilled fish paste.
Tip: Chill the fish paste longer if it's too soft to manage.

How to Make Tangy Singaporean Otak-Otak with Spicy Lime Dip

Total time: 2 h · Yields 4 servings

1
Steam the Otak-Otak
Place the wrapped fish cake parcels in a steamer and steam for 15 minutes.
2
Grill for Flavor
Preheat a grill, then grill the steamed parcels for 5 minutes on each side until the banana leaves are slightly charred.
3
Make the Spicy Lime Dip
While the parcels grill, mix lime juice, fish sauce, red chili, and brown sugar in a bowl for a spicy lime dip.