Otak-Otak Popiah

CategoryCooking MethodTagsDifficultyIntermediate
Yields1 ServingPrep Time20 minsCook Time20 mins
Yields1 ServingPrep Time20 minsCook Time20 mins

This recipe pays homage to the southern Malaysian town of Muar in Johor, where it is known to be a popular destination for otak-otak; people from surrounding states and Singapore often visit to buy the famous delicacy in bulk. Though there are many variations of otak-otak available throughout the entire South East Asia countries, this version is as close as to the one commonly found in Johor and Singapore.


 140 g + 100 grams boneless tenggiri fish
 150 g thick coconut cream
 30 g red chilli paste, recipe follows
 10 g fish curry powder
 50 g tapioca starch
 40 g whole egg
 5 g white pepper powder
 10 g fish sauce
 10 g sugar
 2 g Ajinomoto
 1015 sheets spring roll wrappers
 Enough oil for frying
Red Chili Paste
 150 g cooking oil
 20 g garlic paste
 70 g red onion paste
 50 g chilli paste
 6 g belacan
 50 g pounded anchovy powder
 20 g seedless tamarind paste
 20 g sugar
 5 g salt
 5 g Ajinomoto
 100 ml water



Slice 140 grams of tenggiri fish into elongated fillet each weighing about 10 gram.


In a KENWOOD Food Processor, blend together 100 grams tenggiri fish, coconut cream, chilli paste, curry powder, tapioca starch, whole egg, white pepper powder, fish sauce, sugar and Ajinomoto.


Transfer the fish paste into a piping bag and place one sheet of spring roll wrapper diagonally on a chopping board.


Pipe the paste on the wrapper and place a slice of tenggiri fish over. Roll to seal tightly.


Repeat this until all fillings and fillets have been used up. Heat up oil over medium heat and fry until golden brown.

Red Chili Paste

Heat up oil in a saucepan and sauté garlic paste, red onion chilli paste, belacan, anchovy powder till oil splits.


Add in tamarind paste, sugar, salt and Ajinomoto.


Add in water to thin out. Simmer for another 10 minutes. Keep aside until ready to use.

This recipe uses Food Processors

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