1-First Step: Prepare the leaves and equipment Wash the banana leaves, coconut leaves, or nipa palm leaves well. Pass them briefly over heat or dip them in hot water until they soften and become flexible. This prevents cracking when you fold the packets. Set aside a steamer, grill, or charcoal fire depending on your cooking method.

2-Second Step: Make the spice paste In a food processor or mortar, combine the garlic, shallots, lemongrass, turmeric, salt, pepper, and dried chilies if using. Blend or pound until the mixture forms a fine paste. If you are using shrimp paste, add it now so the flavor disperses evenly. A smooth paste helps the fish mixture cook evenly and gives the final cakes a more refined texture.

3-Third Step: Mix the fish base Place the ground fish in a large bowl. Add the spice paste, tapioca starch, coconut milk, and egg if using. Mix until the ingredients are fully combined and the paste turns sticky and uniform. If the mixture seems too loose, add a small amount more tapioca starch. If it feels too stiff, add a spoonful of coconut milk.

4-Fourth Step: Portion and wrap Spoon a portion of the mixture onto the center of each softened leaf. Fold the leaf over the filling, then tuck in the ends to form a neat parcel. Secure with a toothpick or kitchen string if necessary. The parcels should feel snug, but not so tight that the filling cannot expand slightly during cooking.

5-Fifth Step: Steam or grill until cooked If steaming, arrange the parcels in a steamer and cook over medium heat for about 15 to 20 minutes, or until the fish mixture is firm and cooked through. If grilling, place the parcels over a medium charcoal fire or medium heat grill for 10 to 15 minutes per side, turning carefully so the leaves do not burn too quickly. Grilling creates a more pronounced smoky flavor, while steaming gives a softer finish.

6-Final Step: Serve warm Remove the parcels from the heat and rest them for a few minutes before serving. Serve the otak otak as a snack, appetizer, or with a bowl of rice. It also pairs well with cucumber slices and dipping sauces. In some areas, people enjoy it with spicy peanut sauce, while Palembang-style versions may be served with a sweet-sour vinegar sauce.