1-First Step: Prepare your leaves. Cut banana leaves into about 20 cm squares (around 20 pieces). Soften them by steaming over low heat, then pat dry so they don’t tear and don’t add excess water to the batter.

2-Second Step: Make the spice paste. Blend or pound together shallots, garlic, red chilies, lemongrass, galangal, turmeric, and salt until you get a fragrant paste. If using kaffir lime leaves or daun kesum, finely chop them and set them aside.

3-Third Step: Blend the fish paste. Grind or mince the fresh fish fillets, then blend the fish with the spice paste until smooth. This step is important because it creates the uniform texture that makes otak-otak taste “silky” rather than chunky.

4-Fourth Step: Mix in coconut milk and binders. Add coconut milk, eggs, and rice flour. Stir until the mixture looks cohesive and slightly thick. If you want a more traditional chew, you can also include tapioca or sago starch as part of the binder.

5-Fifth Step: Rest the mixture briefly. Let the mixture sit for 5 to 10 minutes so the starch hydrates. It also helps the mixture wrap more cleanly without breaking.

6-Sixth Step: Shape and wrap. Place a portion of mixture (about 2 to 3 tbsp per parcel) onto each softened leaf square. Shape into small logs or compact parcels, then fold the leaves tightly around the fish. Secure each parcel using toothpicks or small staples.

7-Seventh Step: Grill method. Preheat your grill to about 180°C. Grill parcels over medium heat for about 10 to 15 minutes per side until fragrant and firm, turning carefully to avoid leaking. Total grilling time will typically land within the 30 to 60 minute range depending on thickness.

8-Eighth Step: Steaming method (alternative). If you prefer steaming, place parcels in a steamer and cook until firm, usually around 20 to 30 minutes. Steaming is a good choice when you want a more tender texture and less smoke.

9-Final Step: Serve hot. Let parcels rest for 2 to 3 minutes so juices settle. Serve with a dipping sauce like cuko or Malaysian peanut sauce, and add cucumber slices or rice cakes (ketupat) if you want a fuller snack platter.