Otah Otah

Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

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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Ingredients

Adjust Servings
US / Metric
0.00
g
g
dried chilies seeds removed
0.00
g
g
dried chilies seeds removed
0.00
g
g
lemongrass softpart only
0.00
g
g
lemongrass softpart only
0.00
kaffir lime leaves
0.00
kaffir lime leaves
0.00
g
g
shallots
0.00
g
g
shallots
0.00
g
g
galangal
0.00
g
g
galangal
0.00
candlenuts
0.00
candlenuts
0.00
g
g
belacan
0.00
g
g
belacan
0.00
tbsp
tbsp
turmeric powder
0.00
tbsp
tbsp
turmeric powder
0.00
cup
cup
oil
0.00
cup
cup
oil
0.00
tbsp
tbsp
coriander powder
0.00
tbsp
tbsp
coriander powder
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
g
g
batang fish meat / spanish mackerel
0.00
g
g
batang fish meat / spanish mackerel
0.00
g
g
of peeled prawns
0.00
g
g
of peeled prawns
0.00
eggs
0.00
eggs
0.00
ml
ml
coconut milk
0.00
ml
ml
coconut milk
oil for banana leafs
oil for banana leafs
0.00
banana leaves 26 cm by 18 cm
0.00
banana leaves 26 cm by 18 cm
0.00
toothpick
0.00
toothpick

Steps

1

Remove seeds from 30g dried chillies
Remove seeds from 30g dried chillies
Mark as completed

2

Then soak with hot water for 30 mins
Then soak with hot water for 30 mins
Mark as completed

3

Slice 30g lemongrass
Slice 30g lemongrass
Mark as completed

4

Slice 4 kaffir lime leaves into thin strips
Slice 4 kaffir lime leaves into thin strips
Mark as completed

5

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
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
Mark as completed

6

Add paste to a pan heated with 1/3 cup oil
Add paste to a pan heated with 1/3 cup oil
Mark as completed

7

Add 1 tbsp coriander powder, 1 tbsp sugar, 1 tsp salt, and stir fry til oil starts to split
Add 1 tbsp coriander powder, 1 tbsp sugar, 1 tsp salt, and stir fry til oil starts to split
Mark as completed

8

Set aside and let it cool down to room temperature
Set aside and let it cool down to room temperature
Mark as completed

9

Add 400g of batang fish meat into food processor, with 200g of peeled prawns and blend into paste
Add 400g of batang fish meat into food processor, with 200g of peeled prawns and blend into paste
Mark as completed

10

Add 2 eggs, 100g coconut milk, all of the spice paste, kaffir lime leaves, and blemd them all together
Add 2 eggs, 100g coconut milk, all of the spice paste, kaffir lime leaves, and blemd them all together
Mark as completed

11

Brush oil on the dull side of a 26cm by 18cm banana leaf
Brush oil on the dull side of a 26cm by 18cm banana leaf
Mark as completed

12

Add 2 spoonfuls of otak mix, and fold the sides of the banana leaf
Add 2 spoonfuls of otak mix, and fold the sides of the banana leaf
Mark as completed

13

Secure both ends of the leaf with toothpicks
Secure both ends of the leaf with toothpicks
Mark as completed

14

Cook them on the grill for 5-6 mins on each side
Cook them on the grill for 5-6 mins on each side
Mark as completed

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