U.S. Turkey Laksa-spiced Otah-Otah with Oriental Salad

Recipe & photo courtesy of Chef Eric Teo

Serves 6


100g mackerel (boneless)
350g turkey meat
250g coconut milk
3 laksa leaves (finely chopped)
1 small local plain bread bun (slice half horizontally)
some margarine


3 tbsp corn flour
3 tbsp curry powder
1½ tsp turmeric powder
1½ tsp chilli powder
1 tsp natural sea salt
1½ tsp sugar
2 tsp minced garlic
2 tsp minced shallot


2 red cherry tomato (halved)
2 yellow cherry tomato (halved)
1 small baby red onion (sliced)
4g chopped coriander
10g local salad greens


6g sesame oil
2 tbsp premium light soya sauce
½ tsp sugar


  1. Mince both fish and turkey meat in food processor along with coconut milk and blend till smooth.
  2. Transfer Otah-Otah mixture into a bowl, add all seasoning and laksa leaves. Mix well.
  3. Lay the mixture in a mould. Steam for about 25 mins.
  4. Spread margarine on bun slices and grill on pan till golden brown.
  5. Lay Otah-Otah between the bun slices.
  6. Toss Salad Dressing and Oriental Salad briefly. Serve.

Nutrient Analysis Per Serving: Energy 239kcal, Total Fat 12g, Sat Fat 7g, Cholesterol 37mg, Carbohydrate 13g, Protein 19g, Fibre 2g, Sodium 806mg