Homemade Otah/Singapore Style Otak Otak

Name: Homemade Otah/Singapore Style Otak Otak
Total time: 3600 s
Yield: 8 Otah
Cuisine: British
Ingredients: 3 stalks lemongrass (white part only); 60 gr galangal/blue ginger; 2 pcs big red chillies, remove the seeds; 10 pcs dried chillies, pre-soaked in hot water for 30 minutes, remove the seeds; 150 gr shallots; 5 cloves garlic; 150 gr fresh coconut milk; 500 gr batang/ikan tenggiri, only the meat (remove bones and skin); 200 gr fish paste; 1 tbsp coriander powder; 1 tbsp curry powder; 1 tsp sugar; 1-1.5 tsp salt; 3 eggs; 4 tbsp rice flour; 1 tbsp corn flour; 3 tbsp cooking oil; 4 kaffir lime leaves, remove the centre part and chopped finely; Banana leaves for wrapping

purple_acied @purple_acied

Singapore

Otak-otak, also known as otah, is a dish of Malay and Peranakan origins. It is a blend of raw fish, chopped onions, coconut milk, herbs and spices bound together with egg. The puree is usually wrapped in a banana leaf and grilled over an open charcoal fire or in the oven (from google).

Recipe is adapted from: Tay Tony (Baba Nyonya Recipe Sharing Group)

#MyCookBook

Recipe is adapted from: Tay Tony (Baba Nyonya Recipe Sharing Group)

#MyCookBook

purple_acied @purple_acied

Singapore

Recipe is adapted from: Tay Tony (Baba Nyonya Recipe Sharing Group)

#MyCookBook

Recipe is adapted from: Tay Tony (Baba Nyonya Recipe Sharing Group)

Saved

Ingredients

1 hour

8 Otah

Spice Paste
3 stalkslemongrass (white part only)
60 grgalangal/blue ginger
2 pcsbig red chillies, remove the seeds
10 pcsdried chillies, pre-soaked in hot water for 30 minutes, remove the seeds
150 grshallots
5 clovesgarlic
Other ingredients
150 grfresh coconut milk
500 grbatang/ikan tenggiri, only the meat (remove bones and skin)
200 grfish paste
1 tbspcoriander powder
1 tbspcurry powder
1 tspsugar
1-1.5 tspsalt
3eggs
4 tbsprice flour
1 tbspcorn flour
3 tbspcooking oil
4kaffir lime leaves, remove the centre part and chopped finely
Banana leaves for wrapping

Saved

Steps

1 hour

1

Soaked the dried chillies in hot water for 30 minutes, remove the seeds. Prepare all ingredients. Finely chop the spice ingredients and put it in your food processor to make a paste.
2

This is the fish paste I use. Ready to use from supermarket.
3

Remove the meat from the bones/skin. Original recipe calls for 300 gr fish meat. But in the end I use 500 gr nett. Roughly chop. Set aside.
4

Mix the spice paste from step one with 1 tbsp of coriander seeds powder and 1 tbsp of curry powder. Add salt and sugar
5

Add fish paste and 3 eggs. Stir well until combined. After that add in rice flour and corn flour. Mix well, add coconut milk and 3 tbsp of oil.
6

Add in the chopped fish meat and lastly, add the finely chopped kaffir lime leaves
7

Wrapping time: use the clean banana leaves (wash and soaked in hot water to soften the leaves). Add 3-4 tbsp of the mixture to banana leaves, secure both sides with toothpicks
8

You also can use an oven-safe pan layered with banana leaves at the bottom. Cover with another banana leaves on top.
9

Baked in preheated oven at 200 degree celcius for about 20 minutes (top and bottom heat)
10

Ready to serve. Yummy!