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Otah

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Ingredients
  

  • 500 g Mackerel Fish Batang or Tenggiri fish
  • 1 Tbsp Oil

Otah Spice

  • 20 dried chilies soaked for at least 30 minutes
  • 10 Candlenuts
  • 20 g Belachan or prawn paste
  • 6 Lemon grass white part only, cut into 0.3cm thick
  • 8 cloves Garlic
  • 1 Big Onion or 12 shallots
  • 6 Kaffir leaves remove stem
  • 1 Tbsp Bullion powder
  • 1 tsp Ground Coriander seeds
  • 2 Tbsp Coconut milk
  • Salt and pepper to taste

Instructions
 

Spice paste

  • Grind otah spice into a fine paste, as fine as you can get.
  • Heat up a pan with the tablespoon of oil to medium to high heat.
  • Fry the paste until oil exudes, that's about 15 minutes.
  • Scoop into a blender and let it cool.

Make Otah paste

  • Grind the fish with the otah paste to a paste.

Assemble

  • Cut banana leaves to an appropriate size.
  • Brush the rougher side with oil.
  • Place 1 to 2 Tbsp of otah paste on the banana leaves, ensuring the center is higher than the rest of the otah.
  • Wrap up and secure with toothpicks.
  • BBQ for 5 minutes, or until the leaves burn on some spots.
  • Serve hot.