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