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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|30g dried chilies seeds removed|
|30g lemongrass softpart only|
|4kaffir lime leaves|
|1tbsp turmeric powder|
|1tbsp coriander powder|
|400g batang fish meat / spanish mackerel|
|200g of peeled prawns|
|100ml coconut milk|
|oil for banana leafs|
|12banana leaves 26 cm by 18 cm|
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