Otah Otah

A spicy steamed parcel of minced fish, wrapped in banana leaves & flame grilled to perfection, resulting in such mouth watering goodness. Otah is truly a local dish and hawker classic that many of us will remember from our childhood days.
In our search for doing a drool-worthy Otah, we determined that it is key to combine the right blend of spices with the right kind of fish and coconut milk such that you get a light and fluffy result – and we selected the popular batang fish, combined with prawns for that.
If you’re looking to cook some grilled Otah Otah, give it a go, it worked well for us so we’re hoping to see how well it’ll go for you!
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Adjust Servings
30g dried chilies seeds removed
30g lemongrass softpart only
4kaffir lime leaves
250g shallots
25g galangal
10 candlenuts
20g belacan
1tbsp turmeric powder
cup oil
1tbsp coriander powder
1tbsp sugar
1tsp salt
400g batang fish meat / spanish mackerel
200g of peeled prawns
2 eggs
100ml coconut milk
oil for banana leafs
12banana leaves 26 cm by 18 cm
24x toothpick



Remove seeds from 30g dried chillies
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Then soak with hot water for 30 mins
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Slice 30g lemongrass
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Slice 4 kaffir lime leaves into thin strips
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Add rehydrated chillies to food processor, together with 250g shallots, 25g galangal, sliced lemongrass, 10 candlenuts, 20g belacan, 1 tbsp turmeric powder and blend into a fine paste
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Add paste to a pan heated with 1/3 cup oil
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Add 1 tbsp coriander powder, 1 tbsp sugar, 1 tsp salt, and stir fry til oil starts to split
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Set aside and let it cool down to room temperature
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Add 400g of batang fish meat into food processor, with 200g of peeled prawns and blend into paste
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Add 2 eggs, 100g coconut milk, all of the spice paste, kaffir lime leaves, and blemd them all together
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Brush oil on the dull side of a 26cm by 18cm banana leaf
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Add 2 spoonfuls of otak mix, and fold the sides of the banana leaf
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Secure both ends of the leaf with toothpicks
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Cook them on the grill for 5-6 mins on each side
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