1 serving (50 grams) contains 120 calories, 5.0 grams of protein, 7.0 grams of fat, and 10.0 grams of carbohydrates.
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Nutrition Information
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
Source of Calories
About Fried otak otak
Fried Otak-Otak is a savory street food snack originating from Southeast Asian cuisine, particularly popular in Indonesia, Malaysia, and Singapore. It is made by blending fish paste—typically mackerel or other white fish—with coconut milk, spices like shallots and garlic, and aromatic herbs such as lemongrass and kaffir lime leaves. The mixture is formed into small patties, wrapped in banana leaves, and traditionally grilled, but the fried variation offers a golden, crispy texture on the outside while maintaining a soft, flavorful interior. While rich in protein from the fish, Fried Otak-Otak can be high in sodium and fats depending on the ingredients and frying method. Its nutrient profile makes it an indulgent treat rather than a daily staple, but pairing it with fresh vegetables and limiting consumption can balance its health impact. This dish showcases bold flavors and diverse culinary techniques rooted in Southeast Asian heritage.
