Whole30 Otah (Grilled Spicy Fish Paste)

Elevate your Whole30 meal plan with this vibrant and flavorful Whole30 Otah (Grilled Spicy Fish Paste) recipe! Marrying the zest of Southeast Asian spices with the creamy indulgence of coconut milk, this dish transforms fresh mackerel into smoky, aromatic perfection. Wrapped in banana leaves and grilled until lightly charred, the spice-infused fish mixture captures bold flavors from lemongrass, red chilies, garlic, and turmeric. Perfectly Whole30-compliant, this gluten-free, dairy-free dish is not only rich in nutrients but also irresistibly delicious. Serve these fragrant packages of grilled bliss as a protein-packed main course alongside mixed greens or as a standout appetizer on your table. A must-try for fans of healthy grilling and authentic Asian cuisine!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams fresh mackerel fillet, boneless and skinless
• 200 ml coconut milk
• 2 tablespoons coconut oil
• 2 stalks lemongrass stalks, white parts only
• 4 fresh red chilies
• 6 shallots
• 4 garlic cloves
• 1 inch piece ginger, peeled
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon sea salt
• 6 pieces banana leaves, cut into rectangles
• 12 bamboo skewers

Directions

Step 1

Begin by soaking the bamboo skewers in water for at least 30 minutes to prevent burning during grilling.

Step 2

Slice the mackerel fillets into small pieces and set aside.

Step 3

In a food processor, combine the lemongrass, chilies, shallots, garlic, and ginger. Blend until a smooth paste forms.

Step 4

Heat coconut oil in a pan over medium heat. Add the spice paste and cook for about 5 minutes or until fragrant.

Step 5

Stir in the turmeric powder, coriander powder, and sea salt. Cook for another 2 minutes.

Step 6

Pour in the coconut milk, reduce the heat to low, and allow the mixture to simmer for 2 minutes.

Step 7

Remove the pan from heat and let the spice mixture cool slightly.

Step 8

In a mixing bowl, combine the mackerel pieces with the cooked spice mixture. Mix well to coat the fish evenly with the spices.

Step 9

Lay a piece of banana leaf flat and spoon around 2 tablespoons of the fish mixture onto the center of the leaf.

Step 10

Fold the edges of the banana leaf over the fish mixture, creating a secure packet. Use bamboo skewers to pin the ends of the leaf closed.

Step 11

Repeat the process with the remaining banana leaves and fish mixture.

Step 12

Preheat a grill to medium heat.

Step 13

Grill the Otah packets for about 10-15 minutes on each side, or until the fish is fully cooked and the banana leaves are slightly charred.

Step 14

Serve hot with a side of mixed greens or as an accompaniment to a Whole30-compliant meal.

Nutrition Facts

Serving size	(1929.8g)

Amount per serving	% Daily Value*
Calories	1659.5

Total Fat 99.2g	0%
Saturated Fat 40.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 350mg	0%
Sodium 2872.9mg	0%
Total Carbohydrate 90.0g	0%
Dietary Fiber 16.0g	0%
Total Sugars 44.2g
Protein 106.7g	0%

Vitamin D 1800IU	0%
Calcium 273.7mg	0%
Iron 16.4mg	0%
Potassium 4200.4mg	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: 53.2%

Protein: 25.4%

Carbs: 21.4%