My first attempt in making otah was not a successful as the fish paste turned out rather tough. I guessed it was because I blended the fish meat using a blender which caused it to toughen. Also the taste was lacking in coconut milk.
This is the second attempt and I have sought help from a colleague's wife. She shared with me her Thai otah recipe.
This time round I used a fork to scrap off the meat from the mackerel. It was very easy to do that. With this method, I could feel the texture of the meat.
My hubby and I made this moulds out from pandan leaves so I can steam the otah with the fragrance of pandan leaves.
Recipe for 25 moulds
- 300g of Batang fish meat (scrap using a fork)
- 1 egg
- 1.5 cups of coconut milk
- 1 tsp of palm sugar / Gula Malacca
- 3 tbsp of Fish sauce
- 1 tbsp of curry chilli
- Shredded chili and kaffir leaves
- Mix coconut milk, sugar, fish sauce and chilli together in a big bowl.
- Add in egg and fish meat.
- Stir for 2 minutes.
- Let it rest in the refrigerator for 15 mins
- Fill the moulds or banana leaves and topped with chili and kaffir leaves (optional).
- Steam for 3 minutes.