To begin, prepare the spice paste. Blend the soaked dried chillies, fresh chillies, shallots, garlic, lemongrass, galangal, turmeric, belacan, and oil into a smooth paste. Use short pulses and scrape the sides to ensure even blending. If needed, add a splash of water to ease the blending process.

Heat a small pan over medium heat and sauté the blended spice paste for 5–7 minutes, stirring constantly, until fragrant and the oil begins to separate. This step deepens the flavour of the paste and removes any rawness from the spices. Set aside to cool.

Meanwhile, cut the fish into small chunks and pulse in a food processor until a coarse paste forms. Avoid over processing; the custard should have texture. Alternatively, pound with a pestle for a more traditional texture.

In a large mixing bowl, combine the fish paste with the cooled spice paste, coconut milk, egg, cornflour, salt, sugar, and finely sliced kaffir lime leaf. Mix thoroughly with a spoon or your hands until well incorporated and the mixture is smooth yet slightly firm.

Prepare your banana leaves by softening them briefly over an open flame or in hot water. This step prevents tearing and makes folding easier. Wipe each leaf clean before use.

Scoop about 2 heaped tablespoons of the fish mixture onto the centre of each banana leaf. Fold the leaf lengthwise over the mixture, then tuck in the sides to form a small parcel. Secure with toothpicks if necessary. Repeat with the remaining mixture and leaves.

Set up a steamer over medium heat. Once the water is boiling, place the parcels in a single layer in the steamer basket. Steam for 15–20 minutes, or until the custard is firm and fully cooked through. Avoid overcrowding to allow even cooking.

Once steamed, you may serve the Otak Otak as is, or for added depth, grill the parcels over hot coals or a grill pan for 1–2 minutes per side. This introduces a smoky aroma and lightly chars the banana leaf, enhancing the dish’s complexity.

To serve, gently open each parcel at the table to release the fragrant steam. Garnish with additional slivers of kaffir lime leaf if desired. Otak Otak is best enjoyed warm, accompanied by plain rice, nasi lemak, or as a standalone snack with sambal on the side