Cherry & Dennis Helper Habitat
Singapore Otah Fish Cake
新加坡烏打魚餅
Recipe overview
Otah is a fish, coconut and spice paste wrapped in banana leaf and steamed. Preparation includes wrapping; cook a small tasting sample first, and the thickest finished filling must reach 63°C.
01
Ingredients
Main ingredients
- 500 g White fish fillets
- 180 ml Coconut milk
- 4 leaves Banana leaves
- 2 stalks Lemongrass
- 60 g Shallots
Fish marinade
- 2 tsp Curry powder
- 1/2 tsp Ground turmeric
- 1 tbsp Fish sauce
- 1/4 tsp Salt
Steaming broth
- 500 ml Water
02
Tools
- Lidded steamer with rack
- Food processor
- Knife and board
- Heatproof tongs
- Probe thermometer
03
Steps
Step 1
Dry and debone fish
Dry and debone fish: pat the 500 g fillets dry and feel along every fillet for pin bones, which are a serving hazard.
Step 2
Chop aromatics
Chop aromatics: mince shallots and tender lemongrass cores very finely; keep tough lemongrass fibres out of the paste.
Step 3
Soften banana leaves
Soften banana leaves: warm each leaf over low flame for 10 seconds until flexible, never scorch it.
Step 4
Blend the paste
Blend the paste: process fish, aromatics, fish marinade and 180 ml coconut milk until cold, smooth and free of visible chunks.
Step 5
Steam a tasting sample
Steam a tasting sample: steam one teaspoon of paste for 2 minutes until cooked; season only after tasting that cooked sample.
Step 6
Wrap four parcels
Wrap four parcels: put one quarter of paste on each leaf, fold tightly and press every seam closed.
Step 7
Boil the steamer
Boil the steamer: add the 500 ml steaming-broth water and bring it to a continuous vigorous boil over high heat.
Step 8
Arrange the parcels
Arrange the parcels: set all four parcels seam-side up on the rack with gaps for steam circulation.
Step 9
Steam the fish parcels
Steam the fish parcels: cover tightly and steam over high heat for 15 minutes without lifting the lid.
Step 10
Check the fish centre
Check the fish centre: insert a probe into the thickest filling; it must reach 63°C, look opaque and have no raw gelled texture.
Step 11
Rest and open safely
Rest and open safely: rest off heat for 2 minutes, then open one corner facing away from hands to release steam.
Step 12
Plate in the leaves
Plate in the leaves: use heatproof tongs to place parcels on clean plates, serve hot and tell diners not to eat the leaf.
Common mistakes
- Folding stiff leaves makes parcels split and leak.
- Tasting raw fish paste instead of a cooked sample.
- Starting the 15-minute timer before the steamer boils vigorously.
- Assuming a thick parcel is cooked without checking its centre.
Tips
Banana leaf is a wrapper, not food. Keep fish and coconut milk cold for a smoother paste. A thicker parcel needs extra steaming and a fresh centre-temperature check.
