Snacks and Sides
Authentic Singaporean Otah Otah Recipe
Otah Otah is a beloved Singaporean classic, featuring a fragrant, spicy fish paste infused with a rich, hand-blended rempah and creamy coconut milk. Wrapped in banana leaves and charred to perfection, this smoky delicacy is the essential companion to Nasi Lemak.
- Prep
- 30 min
- Cook
- 15 min
- Serves
- 4
- Level
- Medium
- Per serving
- 220 kcal
Method
Prepare the rempah by blending the soaked dried chilies, shallots, lemongrass, galangal, turmeric, candlenuts, and toasted belacan into a very smooth paste. If needed, add a tablespoon of oil to help the blender.
Mince half of the mackerel into a fine paste and cut the remaining half into small 1cm cubes for texture.
In a large mixing bowl, combine the fish paste, fish cubes, the prepared rempah, coconut milk, egg, and rice flour. Stir in the finely shredded kaffir lime leaves.
Mix the batter vigorously in one direction for about 5 minutes until it becomes thick, gluey, and slightly bouncy.
Season with salt and a pinch of sugar to taste. Perform a taste test by microwaving a small teaspoon of the paste.
Soften banana leaves by pouring boiling water over them or briefly passing them over a gas flame until pliable.
Place 2-3 tablespoons of paste in the center of a banana leaf. Fold the sides over and secure the ends with toothpicks or staples.
Place the parcels on a grill pan over medium-high heat. Grill for 5-7 minutes on each side until the leaves are charred and fragrant, and the filling feels firm to the touch.
Notes
Always use Spanish Mackerel (Batang) for the most authentic texture and flavor.
If banana leaves are unavailable, you can use parchment paper inside aluminum foil, though you will miss the signature smoky aroma.
Toasting the belacan (shrimp paste) in a dry pan until it crumbles is essential for the deep umami flavor.
For a smoother texture, you can process all the fish into a paste, but chunky fish bits are highly prized in home-cooked versions.
