Learn to make Otah Otah from scratch and add a spin on this local delight by pairing it with bruschetta.
Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins
Ready in : 30 mins Serves : 8-10
INGREDIENTS:
- 1) 250g White fish fillets (Group A)
- 2) 115ml Thick coconut milk (Group A)
- 3) 1 Eggs, lightly beaten (Group A)
- 4) 4 pcs Kaffir lime leaves, finely sliced (Group A)
- 5) 1/4 tsp Salt (Group A)
- 6) 1/4 tsp Sugar (Group A)
Ingredients for the Paste
- 7) 2 Fresh Red chilies (Group B)
- 8) 10 Dried Chili, cut and soften (Group B)
- 9) 1 stalk Lemongrass, finely slice (Group B)
- 10) 2 petals Ginger Flower Bud, finely sliced (Group B)
- 11) 5 pcs Candlenuts, roasted (pound) (Group B)
- 12) 1/2 pc Shrimp Paste approx. (1.5 x 1.5 x 3 or 4 inches thick) (Group B)
- 13) 2 cloves Garlic, sliced (Group B)
- 14) 3 Shallots, finely sliced (Group B)
- 15) 1-inch of Galangal finely sliced (Group B)
- 16) 1-inch of Fresh turmeric, (cut into smaller pieces) (Group B)
- 17) 8-10 slices Baguette bread (Group B)
DIRECTIONS:
- Clean fish and chop/pound them roughly into a fish paste.
- Blend all paste ingredients in Group B in a blender.
- If you want it to taste even better, pound the spices using mortar and pestle instead.
- In a frying pan, heat up oil and sauté (B) until fragrant and dry.
- In another large mixing bowl, add in (A) and (B) and mix them thoroughly.
- Drizzle some olive oil onto the sliced baguette.
- Place a heap of the otah nicely onto the bread.
- Arrange on a baking tray and bake them at 180 degrees for about 8-10 mins.
- Garnish with coriander leaves and a drop of thick coconut cream.
- Serve!