Paleo Otah (Grilled Spicy Fish Paste)

Elevate your taste buds with Paleo Otah, a healthy twist on the beloved Southeast Asian delicacy of grilled spicy fish paste. This paleo-friendly recipe combines the rich flavors of boneless mackerel or snapper fillets with a vibrant blend of aromatic spices like lemongrass, garlic, and ginger. Coconut cream and coconut aminos add luscious creaminess and savory depth, while turmeric and coriander brighten the paste with warmth and freshness. Wrapped in banana leaves and lightly charred on the grill, each packet releases an irresistible smoky aroma that complements the spicy kick of red chilies. Perfect for a guilt-free meal or appetizer, this dish is paleo-compliant, dairy-free, and bursting with authentic, tropical flavor. Whether you're entertaining or craving something unique, Paleo Otah is your go-to recipe for a healthy yet indulgent dining experience.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams boneless mackerel or snapper fillets
• 100 milliliters coconut cream
• 15 milliliters coconut aminos
• 1 small (chopped) red onion
• 1 stalk (white part only, sliced) lemongrass
• 3 cloves garlic
• 2 pieces (adjust to taste) red chili
• 1 inch (peeled and sliced) ginger
• 1 teaspoon turmeric powder
• 1 handful coriander leaves
• 1 teaspoon coconut sugar
• 6 pieces (approximately 15x20 cm each) banana leaves
• 12 pieces toothpicks

Directions

Step 1

Begin by soaking the banana leaves in hot water for 5 minutes to soften them, then set them aside.

Step 2

In a food processor, combine the red onion, lemongrass, garlic, red chili, ginger, turmeric powder, and coriander leaves. Blend into a paste.

Step 3

Add the fish fillets to the paste in the food processor. Pulse until you achieve a coarse, well-mixed paste.

Step 4

In a mixing bowl, combine the fish paste with coconut cream, coconut aminos, and coconut sugar. Mix until well incorporated.

Step 5

Rinse the soaked banana leaves and pat them dry with a paper towel.

Step 6

Cut the banana leaves into pieces that can wrap individual portions of the fish paste (around 15x20 cm each).

Step 7

Place 2-3 tablespoons of the fish mixture onto the center of a banana leaf. Fold the leaf over the filling to form a packet, and secure the ends with toothpicks.

Step 8

Preheat a grill or grill pan over medium heat.

Step 9

Grill each Otah packet for about 8-10 minutes on each side, until the fish paste is cooked through.

Step 10

Serve the Paleo Otah warm, right off the grill, and enjoy the smoky, spicy flavors.

Nutrition Facts

Serving size	(1266g)

Amount per serving	% Daily Value*
Calories	1158.5

Total Fat 58.9g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 210mg	0%
Sodium 595.1mg	0%
Total Carbohydrate 97.0g	0%
Dietary Fiber 4.0g	0%
Total Sugars 65.1g
Protein 63.5g	0%

Vitamin D 1080IU	0%
Calcium 143.6mg	0%
Iron 12.7mg	0%
Potassium 1998.6mg	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: 45.2%

Protein: 21.7%

Carbs: 33.1%