Otah-Otah (Grilled Fish Cake) | Don Signature Crab - Singapore Food Guide

Name: Otah-Otah (Grilled Fish Cake) | Don Signature Crab - Singapore Food Guide
Total time: 48 min
Ingredients: 400 g Spanish mackerel (tenggiri) or firm white fish, skin and bones removed, roughly chopped; 100 g peeled prawns (optional, for sweetness and bind); 2 tbsp tamarind water or 1 tbsp lime juice (for brightness); 4–6 fresh bird’s eye chillies (adjust to taste) or 2 tbsp dried red chilli soaked and drained; 4 shallots, roughly chopped; 3 cloves garlic; 1 stalk lemongrass (white part only), sliced, tough outer layers removed; 1 cm fresh turmeric or 1 tsp ground turmeric; 1 tsp belachan (shrimp paste), toasted lightly; 20 g candlenuts or 1 tbsp roasted peanuts (for creaminess) — optional; 2 tbsp tapioca starch (or sago starch) for bounce; 50 ml coconut milk (full fat) for richness; 1 tsp palm sugar or light brown sugar; 1 tsp fine salt (adjust to taste) and 1/2 tsp white pepper; 4–6 large banana leaf sheets, wiped and softened over flame or hot water; 2 tbsp neutral oil (for brushing before grilling); Fresh kaffir lime leaves or 1 tbsp finely chopped coriander (daun ketumbar) for folding into paste; Optional: aluminium foil if banana leaf unavailable

donsignaturecrab.sg

Singapore-style otah-otah: spicy grilled fish cake wrapped in banana leaf, fragrant with lemongrass, turmeric and sambal heat — a hawker-favourite cooked over c

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Ingredients

400 g Spanish mackerel (tenggiri) or firm white fish, skin and bones removed, roughly chopped
100 g peeled prawns (optional, for sweetness and bind)
2 tbsp tamarind water or 1 tbsp lime juice (for brightness)
4–6 fresh bird’s eye chillies (adjust to taste) or 2 tbsp dried red chilli soaked and drained
4 shallots, roughly chopped
3 cloves garlic
1 stalk lemongrass (white part only), sliced, tough outer layers removed
1 cm fresh turmeric or 1 tsp ground turmeric
1 tsp belachan (shrimp paste), toasted lightly
20 g candlenuts or 1 tbsp roasted peanuts (for creaminess) — optional
2 tbsp tapioca starch (or sago starch) for bounce
50 ml coconut milk (full fat) for richness
1 tsp palm sugar or light brown sugar
1 tsp fine salt (adjust to taste) and 1/2 tsp white pepper
4–6 large banana leaf sheets, wiped and softened over flame or hot water
2 tbsp neutral oil (for brushing before grilling)
Fresh kaffir lime leaves or 1 tbsp finely chopped coriander (daun ketumbar) for folding into paste
Optional: aluminium foil if banana leaf unavailable