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How to Make Simple and Easy Otah Recipe



Classic South East Asian snack of aromatic mix of fish, spices and fragrant herbs fused together to form a paste and grilled over charcoal in aromatic banana leaves.

Serves 4 to 5 pax (Depends on how greedy you are ^^)
Cooking time : 10 mins
Preparation time : 25 minutes

Ingredients for Otah

  • 3 kaffir lime leaves, thinly sliced
  • Small handful laksa leaves, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 750g deboned mackerel meat
  • 3 eggs, lightly beaten
  • 2 tablespoons oil
  • 200ml thick coconut milk
  • 6 to 8 banana leaf or aluminium squares , each about 25 cm

Ingredients for Spice Paste

  • 2 small onions
  • 8 candlenuts or macadamia nuts
  • 12 dried red finger length chillies, soaked until soft
  • 2 tablespoons ground coriander
  • 1 tablespoon dried prawn paste (belachan), dry roasted
  • 3 slices galangal root
  • 2 stalks lemongrass, tender inner part of bottom third only, thinly sliced

Steps to Otah Recipe Directions

  1. Grind all the Spice Paste ingredients together until fine.
  2. Mix with the kaffir lime leaves , laksa leaves , salt and sugar.
  3. Grind fish meat in a food processor to a slightly coarse paste.
  4. Transfer to a bowl and add the eggs, oil and spice paste.
  5. Stir with a spoon in one direction only for consistency.
  6. Slowly pour and mix in the coconut milk.
  7. The finished paste should have a consistency like softened butter.
  8. Blanch the banana leaves with boiling water to soften and then drain well.
  9. Place 2 to 3 tablespoons of the fish spice paste in the centre of each square , spreading it to about 6mm thick.
  10. Fold the edges of the leaf or aluminium squares over the filling.
  11. Secure the ends with toothpicks weaving them through the leaf layers like pinning pieces at fabric together.
  12. Cook under a broiler or over hot charcoal for 8 to 10 minutes, turning once halfway through.
  13. Unwrap and enjoy!
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