• PREP: 15M
  • COOK: 25M


  • 300 g red snapper or any firm white fish meat, cut chunks
  • 3 kaffir lime leaves, finely chopped
  • 2 shallot, rough chopped
  • 1 garlic, rough chopped
  • 2 eggs
  • 3/4 cup coconut milk
  • 2 tbsp WORLDFOODS Singaporean Nyonya Laksa Paste
  • 1 tsp belacan paste (optional)
  • 1 m length banana leaves, cut into 6 pcs
  • 12 toothpicks


  1. Prepare the banana leaves by heating it up on a flame to soften it. Set it aside.
  2. In a food processor, combine all the ingredients and blend until smooth.
  3. Scoop the fish paste into the banana leaves, fold and secure with toothpicks on both sides. Meanwhile, boil water in a pot for steaming.
  4. Steam the fist otah for 15-20 minutes. Take out and set aside.
  5. As a final step, heat up griller, brush with a little vegetable oil, grill the otah for 5-6 minutes each side for the charr-grilled mark and smoky smell.