Otak-otak goreng is a traditional dish originating from Padang, but it can also be found in Singapore and Malaysia. These fish cakes are usually made with a combination of fish paste (often mackerel), coconut milk, scallions, tapioca flour, and a spice paste consisting of shallots, ginger, garlic, galangal, salt, and pepper.

The mixture is shaped into elongated ovals and it's then deep-fried in hot oil until golden brown. If enjoyed as a snack, it's often served with peanut sauce, and if it's served as a meal, it's usually accompanied by plain rice and cucumbers.