Fried otak otak

Appetizer

Item Rating: 59/100

1 serving (50 grams) contains 120 calories, 5.0 grams of protein, 7.0 grams of fat, and 10.0 grams of carbohydrates.

Nutrition Information

1 cup (236.6g)

Calories		567.8
% Daily Value*
Total Fat		33.1 g	42%
	Saturated Fat	9.5 g	47%
	Polyunsaturated Fat	0 g
Cholesterol		94.6 mg	31%
Sodium		1419.5 mg	61%
Total Carbohydrates		47.3 g	17%
	Dietary Fiber	2.4 g	8%
	Sugars	4.7 g
protein		23.7 g	47%
Vitamin D		0 mcg	0%
Calcium		94.6 mg	7%
Iron		2.4 mg	13%
Potassium		236.6 mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🍯 Low sugar

Source of Calories

Fat: 297 cal (51.2%)

Protein: 94 cal (16.3%)

Carbs: 189 cal (32.5%)

About Fried otak otak

Fried otak otak is a traditional Southeast Asian dish, commonly found in Indonesian, Malaysian, and Singaporean cuisines. It is made from a spiced fish paste, often mixed with coconut milk, shallots, and various aromatic herbs, wrapped in banana leaves, and then fried to achieve a crispy texture. Usually prepared with mackerel or other fish, otak otak is a source of protein and omega-3 fatty acids. While frying adds calories due to oil absorption, it retains important nutrients like selenium and vitamin D from the fish, making it both flavorful and moderately nutritious when consumed in moderation.

Health Benefits

• Rich in omega-3 fatty acids, which support brain and heart health.
• Contains selenium, an antioxidant that helps protect cells from damage and supports thyroid function.
• Provides a good amount of protein, essential for muscle repair and growth, especially from the fish base.

Dietary Considerations

Allergens: Contains fish, coconut, gluten (if wheat-based flour is used), shellfish (if included in the spice mix)

Suitable for: Pescatarian

Not suitable for: Vegan, vegetarian, those with fish or coconut allergies

Selection and Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness. Do not refreeze after thawing.

Common Questions About Fried otak otak Nutrition

Is Fried Otak Otak high in protein?

Yes, Fried Otak Otak is relatively high in protein as it primarily contains fish paste, which is a rich protein source. Depending on the recipe and portion size, one serving (about 100g) can provide approximately 12-15g of protein, making it a good snack for meeting daily protein needs.

Can I eat Fried Otak Otak on a keto diet?

Fried Otak Otak is not typically keto-friendly due to the use of flour or starch in the batter, which can significantly increase its carbohydrate content. A 100g serving often contains 15-20g of carbohydrates. However, it can be made keto-friendly by replacing the regular batter with a low-carb alternative like almond or coconut flour.

Are there any health benefits or concerns with eating Fried Otak Otak?

Fried Otak Otak provides beneficial protein and omega-3 fatty acids from fish, which support heart and brain health. However, since it is deep-fried, it can be high in calories and unhealthy fats, with one serving potentially containing 200-250 calories and significant sodium levels. Consuming it in moderation is advisable, especially for those watching cholesterol or salt intake.

What is an appropriate serving size for Fried Otak Otak?

An appropriate serving size for Fried Otak Otak is typically around 3-5 small pieces (approximately 100-150g), which contains 200-300 calories depending on the preparation. It is best served as an appetizer or snack alongside fresh vegetables or a light dipping sauce to balance the dish nutritionally.

How does Fried Otak Otak compare to steamed Otak Otak?

Fried Otak Otak tends to be higher in calories and fat due to the deep-frying process, while steamed Otak Otak is a healthier option with fewer calories and no added oils. For example, a 100g serving of steamed Otak Otak contains about 120 calories, compared to 200-250 calories in the fried version. Steamed Otak Otak retains more of the natural flavors of the fish and spices without the added heaviness of frying.

Data Sources & Scientific References