1-First Step: Prepare the banana leaf and casserole dishStart by softening 1 banana leaf in hot water. This step matters because dry banana leaf can crack when you try to line the dish. Once it is pliable, line an 8-inch deep casserole dish and trim away any excess. The banana leaf does more than look beautiful. It gives otak otak wrapped in banana leaf that unmistakable traditional aroma that makes the whole dish smell like a special occasion.

2-Second Step: Layer the leaves and fishPlace 12 wild betel leaves or shiso leaves on the base of the lined dish. Arrange the 4 fish steaks on top, spacing them out so the custard can flow around each piece. Then sprinkle the finely sliced kaffir lime leaves over the fish. This layering helps the fish absorb the spice mixture while keeping the leaves evenly distributed through the dish.

3-Third Step: Make the custard baseIn a medium bowl, whisk together the 2 lightly beaten eggs, 1 tablespoon coconut milk powder, 1 teaspoon salt, and 1 cup coconut milk until smooth. You want a silky mixture without streaks of egg. This is the creamy foundation of the dish, so take a moment here and whisk well.

4-Fourth Step: Blend the spice pasteAdd the 6 red chilies, 10 shallots, 3 cloves garlic, 2 stalks lemongrass, 1 inch galangal, and 1 inch turmeric to a blender or food processor. Blend until you get a smooth puree. The paste should look thick, fragrant, and bright. Stir this puree into the custard mixture until fully combined. At this point, the kitchen should already smell amazing.

5-Fifth Step: Assemble the layersPour half of the custard-spice mixture over the fish. Then layer the remaining 12 wild betel leaves or shiso leaves over the top. Pour the rest of the custard mixture over everything so the fish is surrounded but not drowned. The goal is a soft set custard that holds together once steamed.

6-Sixth Step: Steam gently until setSet a wok or large pan on the stove with about 2 inches of boiling water. Place a metal rack inside, then position the casserole dish on the rack. Cover tightly and steam for 15 minutes. Keep the heat at a steady boil, not an aggressive splashy one. If the steam escapes, the custard may cook unevenly. The dish is ready when the fish is firm and the custard looks set but still tender.

7-Final Step: Serve right awayServe immediately while hot and fragrant. Malaysian Otak Otak is best enjoyed fresh from the steamer, when the custard is soft, the fish is juicy, and the herbs still taste lively. A spoonful of sambal on the side is lovely if you like extra heat.