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)
1.5 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).