page_title: Otak-otak
section_title: Distribution
hierarchical_section_title: Otak-otak / Distribution
caption_attribution_description: English: Otak-otak from a shop in Katong, Singapore. Puréed fish is mixed with a chilli paste, coconut milk and egg and then grilled, wrapped inside two sections of coconut palm leaf.
context_page_description: Otak-otak is an Indonesian — Palembangese grilled fish cake made of ground fish meat mixed with tapioca starch and spices. It is widely known across Southeast Asia, especially in Indonesia, Malaysia and Singapore, where it is traditionally served fresh, wrapped inside a banana leaf, as well as in many Asian stores internationally – being sold as frozen food. It can be eaten solely as a snack or with steamed rice as part of a meal.
  Otak means "brains" in Indonesian and Malay, and the name of the dish is derived from the idea that the dish somewhat resembles brains, being whitish grey, soft and almost squishy.
  Nevertheless, only the Indonesian otak-otak has whitish colour, while the otak-otak from Malaysia and Singapore has reddish-orange or brown colouring acquired from chili, turmeric and curry powder.
context_section_description: Otak-otak comes from Palembang cuisine of Palembangese people in South Sumatra, Indonesia and spread throughout to the islands of Sumatra, Java, and Malay Peninsula. In Indonesia, three cities are famous for their otak-otak; Palembang, Jakarta and Makassar, nevertheless most of coastal fishing towns in Indonesia are familiar with this dish. 
  On the Bangka island, the town of Belinyu is famous as a production center of otak-otak.
  The southern Malaysian town of Muar in Johor is a popular destination for it – people from surrounding states and even Singaporeans often visit to buy the famous otak-otak in bulk. It is commonly known in Singapore as otah.
caption: Otak-otak from Katong, Singapore. Otak-otaks in Malaysia and Singapore are reddish.
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