Seah Soh, owner of Otah Boy, shares his otah recipe. Make this Singapore favourite in six steps: This recipe serves 6-8.
INGREDIENTS
500g mackerel
350ml water
1 cup grated coconut
3 tbsp cooking oil
1 tbsp corn flour
½ tsp rice flour
½ tbsp soya sauce
1 tsp sea salt
For the curry mix
10 dried red chillies, soaked for 5min and deseeded
1 piece 3cm-long galangal (blue ginger), sliced
1 ½ tsp sugar
½ tsp curry powder
½ tsp turmeric powder
2 stalks lemongrass, thinly sliced
8 shallots
3 garlic cloves
5 kaffir lime leaves, finely sliced
View the six recipe steps here:
https://www.herworld.com/life/foodanddrink/singapore-recipe-otah/
Singapore recipe: Otah
Otah recipe step 1
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1. Debone and cut mackerel into slices.
Photography: Winston Chuang, Art Di
Otah recipe step 2
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2. Mix water and grated coconut. Squeeze coconut milk from mixture and set aside.
Photography: Winston Chuang, Art Di
Otah recipe step 3
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3. Blend the ingredients for the curry mix. Heat oil in a wok and cook curry mix over medium heat until fragrant. Set aside.
Photography: Winston Chuang, Art Di
Otah recipe step 4
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4. Add corn flour, rice flour and soya sauce to the coconut milk and mix well. Add the curry mix and salt slowly, stirring constantly for 15-20min. Whisk the mixture if the flour does not mix in evenly.
Photography: Winston Chuang, Art Di
Otah recipe step 5
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5. Pour in the fish slices and mix well. Keep stirring until it forms a dough-like mixture. Chill for 30min.
Photography: Winston Chuang, Art Di
Otah recipe step 6
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6. Place 2-3 tbsp of the otah mixture in the centre of a banana leaf and fold in the sides. Secure ends with toothpicks. Cook otah on a grill or a steamer for 5min. Flip otah occasionally if grilling.
Photography: Winston Chuang, Art Di
Singapore recipe: Otah
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The dish: Enjoy your spicy plate of homemade otah!
Otahboy Famous Muar Otah is located at Takashimaya D.S, 391 Orchard Road, B2-7-7-1 (B2 food hall), Tel: 6400 7458; and Blk 335, Smith St, #02-123, (S) 050335, Chinatown Complex Food Centre, website: www.otahboy.com.
Photography: Winston Chuang, Art Di