• The term “乌达” is the transliteration of the Malay term 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 otah’s soft texture.
• 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-making is fairly laborious. 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 grilled 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 used a type of white fish meat as its main ingredient. At first glance, the greyish-white meat resembled human brain, or otak in Indonesian, which soon spread and became the name for this snack. (Lianhe Zaobao, 15/7/2019)

Today, peddlers can occasionally be seen selling grilled otah on the streets in Singapore or at HDB void decks.