• The term otah is the transliteration of the Malay word otak-otak.
• Otah originated from Malaysia and Indonesia and has become a popular snack in hawker centres since its introduction to Singapore. It is known as otak-otak in Malay (literally “brain matter”) probably because white fish meat is used as the main ingredient. The name could also refer to the soft texture of the otah.
• In the 1950s and 1960s, this spicy delicacy was often sold together with Nasi Lemak and became a favourite breakfast choice for many Singaporeans.
• Otah is difficult to make. Traditionally, mackerel is used as the main ingredient, with various spices added to form a paste. This paste is then wrapped in banana leaves and roasted over charcoal or baked. Nyonya otah is often steamed, giving it a moist texture.

Otah (or Otak) was originally a common snack in Indonesia that uses a type of white fish meat as its main ingredient.  At first glance, the greyish-white meat resembles human brain, or “otak” in Indonesian, which soon spread and became the name for this snack.   (Lianhe Zaobao, 15/7/2019)

• Today you can sometimes see peddlers selling grilled otah on the streets in Singapore or at HDB void-decks.