Directions

To Prep

1. Cut banana leaves into 12-15 pieces, approximately 20cm long and rectangles-shaped. Soak in hot water until softened. Drain and pat dry.
2. Blend the spice paste ingredients in a food processor until smooth.
3. Chop the fish fillet into small pieces, then blend with the rice flour, kaffir lime leaves, salt and sugar until a smooth paste forms.
4. Transfer the fish paste to a mixing bowl. Add the spice paste, eggs, and coconut milk, then mix until well-combined.
5. Place about 1 tbsp of the mixture in the centre of a banana leaf piece. Fold the leaf over the filling, tuck both ends underneath to form a parcel, and secure with toothpicks. Repeat with the remaining mixture.

To Cook

1. Bring water to a boil in a wok or steamer.
2. Arrange the parcels in the steamer basket and steam over rapidly boiling water for 10 minutes.
3. Carefully unwrap the banana leaves and serve the otak-otak hot.