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!
P.S. Say, if you like our recipe videos, don’t forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!
|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|