Low Carb Otah (Grilled Spicy Fish Paste)

Savor the tantalizing flavors of Southeast Asia with this Low Carb Otah, a modern twist on the classic grilled spicy fish paste. Made with fresh mackerel, creamy coconut milk, aromatic red curry paste, and the nutty goodness of almond flour, this recipe delivers all the bold flavors you love while keeping it keto-friendly and gluten-free. The mixture is wrapped in fragrant banana leaves (or parchment paper) to lock in moisture and flavor before being grilled to perfection, resulting in a smoky, slightly charred delight. With hints of kaffir lime, lemongrass, and a touch of spice, these neatly folded parcels make the perfect appetizer or light main dish. Ready in just 40 minutes, this healthy, low-carb recipe is sure to wow your guests at your next barbecue or dinner party!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Mackerel fillets
• 100 ml Coconut milk
• 30 grams Almond flour
• 2 tablespoons Red curry paste
• 2 stalks Lemongrass, chopped
• 3 leaves Kaffir lime leaves, finely sliced
• 1 Egg
• 1 tablespoon Fish sauce
• 1 teaspoon Sugar substitute (erythritol or similar)
• 1 teaspoon Salt
• 8 pieces Banana leaves (or parchment paper)
• 1 tablespoon Olive oil
• 2 Chili slices, for garnish (optional)

Directions

Step 1

Start by preparing the mackerel fillets. Use a sharp knife to remove any bones and chop the fish into small chunks.

Step 2

In a food processor, combine the mackerel chunks, coconut milk, almond flour, red curry paste, chopped lemongrass, sliced kaffir lime leaves, egg, fish sauce, sugar substitute, and salt. Blend until you get a smooth paste.

Step 3

Cut the banana leaves into squares, about 20cm x 20cm, and rinse them under warm water to make them pliable. If using parchment paper, cut similar-sized squares.

Step 4

Lightly brush one side of each banana leaf square with olive oil to prevent sticking.

Step 5

Spoon approximately 2 tablespoons of the fish paste onto the center of each banana leaf.

Step 6

Fold the banana leaf to enclose the fish paste, forming a flat, rectangular packet. Secure the edges with toothpicks or a kitchen string.

Step 7

Preheat a grill or a grill pan over medium heat.

Step 8

Place the otah parcels on the grill and cook for about 8-10 minutes on each side, until the fish paste is firm and cooked through, and the banana leaves are slightly charred.

Step 9

Remove from the grill, carefully open the parcels, and garnish with chili slices if desired.

Step 10

Serve warm as an appetizer or main dish.

Nutrition Facts

Serving size	(1276g)

Amount per serving	% Daily Value*
Calories	1590.2

Total Fat 106.8g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 3.1g
Cholesterol 546mg	0%
Sodium 4790.8mg	0%
Total Carbohydrate 53.2g	0%
Dietary Fiber 5.1g	0%
Total Sugars 11.5g
Protein 111.5g	0%

Vitamin D 1848IU	0%
Calcium 253.3mg	0%
Iron 19.1mg	0%
Potassium 2764.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 27.5%

Carbs: 13.1%