A little spicy (otah) never hurt nobody
Photo: dr. MCT
How many superfood or emerging diets have you heard of? Chia seeds, quinoa, bulletproof coffee, and the Ketogenic diet are all drifting into public consciousness in recent years, particularly with the more health-conscious segment of society.
In the past few years, medium chain triglycerides (MCTs) have been gaining popularity in the US and Japan. A unique form of dietary fat proven to impart a wide range of health benefits, MCTs are said to be energising, metabolic-increasing, and even apparently shortens post-workout recovery time for athletes.
dr. MCT, a brand of local company Keto Science, is introducing MCTs into Singapore for the first time. The products come in both oil and powder formulations and can be easily incorporated into recipes.
If you’re craving for something light but savoury at the same time, a spicy salmon otah with a healthier twist might be a good idea. The ingredients in this recipe include salmon, a source of omega 3 fatty acids beneficial for heart health, and coloured vegetables with plenty of antioxidants for your overall well-being. The banana leaves we opted for also allow us to skip the processed flavour enhancers like salt and sugar.
Spicy Salmon Otah
Ingredients
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1 packet otah
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2 banana leaves 20 x 20cm (blanched to soften)
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2 salmon steaks (about 80gm each)
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1 cooked beetroot, thinly sliced
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1 medium carrot, shredded
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8 cherry tomatoes
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1 bowl red and green lettuce leaves
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1 tablespoon tartare sauce
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1 tablespoon plain yoghurt
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1 tablespoon dr MCT ® oil
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1 wedge lemon
Directions
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Cut otah into 2 pieces
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Place salmon skin down on banana leaf
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Top with otah and wrap into a parcel
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Secure with cocktail sticks/toothpick
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Bake for 15 mins at 200 degrees
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Arrange vegetables on plate
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Place baked salmon and otah with banana leaf on centre of plate
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Mix tartare sauce, yogurt and dr. MCT oil well and place mix onto plate
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Squeeze lemon on fish
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Use the extra vegetables as side dish
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