Snacks 🤖 AI Generated

Crispy Otak-Otak Fries | Grilled Fish Cake Snack

Singaporean street food magic: spiced fish cake mixture piped onto crispy fries and char-grilled until golden. This Fat Switch version swaps full-fat fish paste for lean white fish and uses air-fried fries, slashing 235 calories (40% reduction) while keeping every smoky, umami-packed bite.

25m

Prep Time

28m

Cook Time

Servings

350

Calories

22g

Protein

🛒 Ingredients

✓ 250g frozen air-fry potato fries (or homemade cut potatoes)
✓ 200g fresh white fish fillet (barramundi, cod, or snapper), skinned
✓ 2 large egg whites
✓ 1 tbsp fish sauce
✓ 1 tbsp cornstarch
✓ 2 tsp red curry paste
✓ 1 tsp turmeric powder
✓ 1/2 tsp white pepper
✓ 1 spring onion, finely minced
✓ Oil spray for grilling (1-2 tsp)
✓ 1 tbsp sambal oelek or chili paste
✓ 2 tbsp Greek yogurt (replaces mayo-based sauce)
✓ 1 lime, juiced
✓ 1 tsp calamansi or lime zest

👨‍🍳 Instructions

1. Prepare the fish cake mixture: Roughly chop white fish fillet and pulse in food processor until finely minced (not paste). Transfer to mixing bowl.

2. Build the binder: Whisk egg whites with fish sauce until frothy. Add cornstarch and whisk until smooth, lump-free paste forms.

3. Combine spices and fish: Fold egg white mixture into minced fish. Add red curry paste, turmeric, white pepper, and spring onion. Mix gently for 1–2 minutes until just combined (avoid overworking or mixture becomes tough).

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4. Load the piping bag: Transfer fish mixture into large piping bag fitted with ½-inch round tip. Chill mixture in fridge for 10 minutes to firm up slightly.

5. Air-fry the fries: Preheat air fryer to 200°C (390°F). Air-fry potato fries for 14–16 minutes, shaking basket halfway, until golden and crispy. Alternatively, bake at 220°C for 18–20 minutes.

6. Pipe onto fries: Working quickly while fries are still warm, pipe a thick ribbon of fish mixture along the length of each fry, covering about 70% of surface. Arrange on parchment-lined tray.

7. Grill until set: Preheat grill pan or outdoor grill to medium-high (180°C). Lightly oil grill grates with spray. Carefully transfer otak-otak fries to grill in batches. Grill 3–4 minutes per side until fish mixture is opaque, firm, and charred at edges.

8. Make quick sauce: Whisk sambal oelek, Greek yogurt, lime juice, and zest in small bowl until smooth. Taste and adjust salt/heat.

9. Plate and serve: Arrange grilled otak-otak fries on plate. Drizzle sauce over top or serve on the side for dipping. Serve immediately while fries are crispy and fish cake is warm.

📊 Nutrition per Serving

Calories350 kcal

Protein22g

Carbohydrates48g

Fat9g

Fiber4.5g

🏷️ Tags

#air-fried fish cakes#Singaporean grilled snacks#lean protein street food

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