From the recipe collection
Utak-Utak / Tausug Fish Cake
Tausug-style fish cakes scented with coconut, turmeric, aromatics, and chilies, then wrapped or pan-fried.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 4–6
- Audio recipe
Get everything ready
Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Pat the fish dry and mince finely, or pulse briefly in a food processor until sticky but still textured.
- Fold in coconut, egg, onion, garlic, ginger, turmeric, coriander if using, chilies, fish sauce, and pepper.
- Fry one teaspoon of mixture and adjust salt and chili.
- With damp hands, shape into small patties of even thickness, or wrap portions in banana leaves.
- Pan-fry patties over medium heat for 3–4 minutes per side, until golden and at least 71°C in the centre; steam wrapped portions for about 15–18 minutes, or longer until their centres also reach 71°C.
- Rest fried patties on a rack rather than paper towels so the crust stays crisp.
- Serve hot with vinegar dip, cucumber, and rice.
