1-First step: soften and fit the banana leaf Start by softening the banana leaf in hot water so it becomes pliable and easy to work with. Line an 8-inch deep casserole dish with the leaf, trimming any excess around the edges. This step is not just for looks. The leaf adds fragrance to the Malaysian otak otak and helps protect the custard as it steams. If the leaf tears a little, do not panic. Just overlap the pieces inside the dish. The goal is coverage, not perfection, and the steamed fish custard will still taste wonderful.

2-Second step: build the base with leaves and fish Place 12 wild betel leaves or shiso leaves at the bottom of the lined dish. Arrange the fish steaks on top, then sprinkle with the sliced kaffir lime leaves. Set the dish aside while you make the custard and spice paste. This layering helps the herbs perfume the fish from underneath while the custard cooks around it. If you are using salmon, keep the steaks similar in thickness so they cook evenly. For white fish like cod, choose firm pieces that will hold together during steaming.

3-Third step: whisk the custard until smooth In a mixing bowl, whisk the eggs, coconut milk powder, salt, and coconut milk until the mixture looks smooth and even. The custard should be loose enough to pour, but creamy enough to coat the fish and leaves well. This is where the dish gets its rich, silky texture. A good whisking here helps the final steamed fish custard set nicely. If you want a slightly lighter finish, you can whisk in a touch more coconut milk, but keep the mixture balanced so it still firms up during steaming.

4-Fourth step: make the spice paste Blend the red chilies, shallots, garlic, lemongrass, galangal, and turmeric until the mixture becomes very fine. A smooth paste matters because it spreads evenly through the custard and gives the dish its warm color and bold flavor. If your blender needs a little help, add a small splash of coconut milk to get things moving. At this stage, the kitchen starts to smell amazing, and that is usually the point where someone wanders in asking when dinner will be ready.

5-Fifth step: combine the custard and spice paste Stir the spice paste into the custard until everything is fully combined. Taste a small bit if you want to check the heat and salt before it goes into the casserole. If you like a hotter authentic otak otak, add more chilies. If you want a deeper color, a little extra turmeric works well. You can also add a small amount of shrimp paste or a pinch of sugar if you want to vary the flavor. These are optional, but they can give the dish a more rounded finish.

6-Sixth step: layer and pour Pour half of the custard mixture over the fish and the first layer of leaves. Add the remaining 12 leaves on top, then pour over the rest of the custard. This two-layer approach helps the herbs stay present in every bite while also surrounding the fish in that creamy coconut sauce. Take a moment to shake the dish gently so the custard settles around the fish steaks. That helps the Malaysian fish custard cook evenly and gives you a cleaner final texture.

7-Seventh step: steam until just set Set up a wok or wide pan with about 2 inches of boiling water and a metal rack. Place the casserole dish on the rack, cover it tightly, and steam for 15 minutes. Keep the heat steady so the water stays at a lively boil, but not so hard that it splashes into the dish. The custard should turn set and slightly springy, while the fish stays tender. If your fish steaks are thick, you may need a minute or two more. Try not to oversteam, because the custard can become rubbery if left too long.

8-Eighth step: serve right away Once the fish is cooked and the custard is set, remove the dish carefully and serve immediately. This dish is best hot, when the coconut aroma is at its peak and the herb flavors are most vivid. Spoon it over rice, or serve it with stir-fried vegetables or a fresh salad for a balanced meal. If you are feeding a group, this recipe works nicely alongside other shareable dishes like sticky chicken vegetable fried rice, though the otak otak is plenty satisfying on its own.