Low Sodium Otah (Grilled Spicy Fish Paste)
Elevate your mealtime with this Low Sodium Otah, a healthier twist on the classic grilled spicy fish paste! Made with tender white fish fillets, aromatic herbs like lemongrass and lime leaves, and a touch of coconut milk, this recipe delivers the signature smoky spice of traditional otah with significantly less sodium. Wrapped in fragrant banana leaves and grilled to perfection, each portion is infused with bold flavors, complemented by a soft yet firm texture. Perfect for those seeking a heart-healthy, low-salt alternative, this dish pairs beautifully with steamed rice or a crisp side salad. Whether you're hosting a barbecue or craving Asian-inspired cuisine, this authentic yet health-conscious recipe will surely delight your taste buds.
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Ingredients
- 500 grams white fish fillets (e.g., mackerel or snapper)
- 200 ml coconut milk
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 2 tablespoons red chili paste
- 2 stalks lemongrass (white part only)
- 3 garlic cloves
- 5 shallots
- 1 inch ginger
- 5 lime leaves
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
- 10 sheets banana leaves (for wrapping)
- 20 toothpicks
Directions
Step 1
Cut the fish fillets into small chunks and set aside.
Step 2
In a food processor, add lemongrass, garlic, shallots, ginger, and lime leaves. Process until finely chopped.
Step 3
Add the fish chunks, coconut milk, turmeric, coriander, chili paste, and black pepper to the food processor. Blend until you achieve a smooth paste.
Step 4
Transfer the fish paste to a large bowl and stir in the cornstarch. Mix well to combine all ingredients evenly.
Step 5
Cut the banana leaves into approximately 8x6 inch rectangles. Soften them by heating over an open flame or dipping briefly in boiling water to make them pliable.
Step 6
Lay a banana leaf on a flat surface, place a portion of the fish paste in the center, and fold the sides to enclose the paste securely. Seal the ends with toothpicks.
Step 7
Preheat a grill to medium heat.
Step 8
Place the wrapped fish paste on the grill and cook for about 10 minutes on each side, until the banana leaves are charred and the fish paste is firm to the touch.
Step 9
Remove from grill, let cool slightly, and serve with a side of steamed rice or salad.
Nutrition Facts
| Serving size | (1036.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1039.9 |
| Total Fat 28.1g | 0% |
| Saturated Fat 6.5g | 0% |
| Cholesterol 350mg | 0% |
| Sodium 971.0mg | 0% |
| Total Carbohydrate 86.2g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 34.6g | |
| Protein 113.1g | 0% |
| Vitamin D 1000IU | 0% |
| Calcium 284.0mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 2925.8mg | 0% |
Source of Calories