Pan-fried sea bass with saffron-braised peas and broad beans Singapore Prawn Otak. You can pre-make the otak … Otak is a popular side dish in Singapore and is made of mackerel fish meat blended with rempah and spices. Using a hot grill pan or barbecue, coat the skin-side of the mackerel fillets with a little olive oil and char nicely on a very hot barbecue until lightly blackened, this will take 1–2 minutes 4 mackerel fillets , pin bones removed It is also often sold in stalls which sells traditional Singapore Laksa. Heat the grill to high. It is a typical complement to a Nasi Lemak dish. It is a great party snacks and a all time BBQ favorite. Kashmiri prawns grind tog: ~¼ tsp: cumin , coriander ~½ tsp turmeric~cardamom pod~a good pinch of chilli powder~1 inch root ginger, grated~ toast, add ~1dsp oil~1onion, chopped~¼ chopped green pepper~1 crushed clove of garlic~ cook 5mins, add ~1tin tomatoes~5-10min add ~4oz prawns~cucumber, peeled and chopped~1 tsp mango chutney juice~1 tbsp natural … Season the mackerel fillets all over, then brush with the spiced oil. Mix 1 tsp groundnut oil with the garam masala, turmeric and chilli powder. It is usually wrapped in banana leaf and grilled over charcoal fire.