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Singapore · Wheat

Otah-style Fish Bun

Otah-style Fish Bun

Spiced otah fish filling gives a soft milk bun a savoury Southeast Asian character.

Total time3 hoursHands-on time40 minDifficultyIntermediateYield8 buns
An example serving of otah fish filling
Enriched yeast dough + filling · Home-kitchen adaptation

Illustrative photograph · Takeaway · CC BY-SA 3.0
The photograph shows otah filling served in Katong, not the finished bun.

What makes this bread distinctive?

Otah is made with fish, spices and often coconut in Singapore and neighbouring cuisines; its leaf-wrapped form is also well known. This recipe does not put raw fish in dough: it uses labelled, fully cooked otah for an accessible bun adaptation. Ordinary tuna filling will not reproduce otah's flavour if the product is unavailable.

Flour profile
Wheat
Core technique
Enriched yeast dough + filling

HOME-OVEN FORMULA

From worktop to oven,
step by step.

Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.

Method

  1. 01

    Mix flour, milk, egg, yeast and sugar. Add salt and knead for 5 minutes. Work in the butter gradually and knead for another 8 minutes until elastic.

  2. 02

    Cover and rise for approximately 60-90 minutes until clearly increased in volume. Prepare the filling meanwhile; never fill dough with a hot mixture.

  3. 03

    Check the label to confirm that the otah is fully cooked; if cooking is required, follow the manufacturer's instructions first. Divide the chilled product into 8 portions and refrigerate until the dough is ready.

  4. 04

    Divide dough into 8 pieces and flatten into ovals. Place 30 g otah in each, seal completely and arrange seam-side down on the tray.

  5. 05

    Cover and proof for 35-50 minutes until the buns look puffy. Preheat a conventional oven to 180°C and brush the tops with 10 g milk.

  6. 06

    Bake on the middle shelf for 20-24 minutes until golden. Rest filled buns on a rack for 20 minutes and cool completely before storing.

BAKER'S NOTES

Small details,
better results.

  • Do not leave fish-filled buns at room temperature for long periods; refrigerate after cooling.
  • When reheating leftovers, bring the centre to 74°C; a warm surface alone is insufficient.
  • Contains fish, milk, eggs, wheat and gluten; otah may also contain shellfish or soy.

AT THE TABLE

How to serve it

  • Cucumber slices
  • A light lunch
  • A savoury snack with tea