Recipe for Otak-Otak (Steamed Fish Custard)

Courtesy of Grace


  • 50g KampongKu Curry Fish Paste
  • 2 Eggs
  • 5 Kaffir Lime Leaves (Limau Purut)
  • 150g Red Snapper Fish Fillets
  • 50g Coconut Milk
  • 50 Betel Leaves (Daun Kaduk)


  1. Thinly cut 3 betel leaves and 5 kaffir lime leaves.
  2. In a large bowl, add KampongKu Curry Fish Paste, eggs, the thinly cut betel and kaffir lime leaves. Add in a pinch of salt and 2 tbsp sugar to taste. Stir until combined.
  3. Pour coconut milk into the mixture. Then, add in fish and mix thoroughly. Set aside to marinate.
  4. Place 4-5 betel leaves, shiny side down, in the whole bottom of the bowl and pour in the Otak-Otak mixture.
  5. Steam for 10 minutes or until filling is firm. Serve warm and enjoy!