Steamed Fish with Kaffir Lime Leaves



Half kilo fish meat

Few stalks of Limau Purut (Kaffir lime leaves)

Half packet of Thick Coconut Milk

1 egg

Half small cabbage cut into strips

2 fresh large red chillies

2 stalks cilantro leaves, chopped

Banana leaves scalled and cut into small portions

Ingredients to be grinded into fine paste:

1 large sweet onion

3 cloves garlic

1 large fresh red chilli

3 – 4 slices of galangal

1 tablespoon chopped cilantro roots

2 – 3 pieces Limau Purut leaves (Kaffir Lime Leaves)

2 stalks lemongrss

1 slice Belachan

Half teaspoon sea salt


If you are using your own fish meat, debone the fish and scrap off meat with a tablespoon or simply fillet and chop up roughly and than minced.

In a large mixing bowl, add the fish meat, coconut milk and the grinded spices.

Separate the egg,  yolk and white separately.

Cut the cabbage into fine julien strips.

Mix all the ingredients together and blend well.

Scoop a portion of the mixed ingredients into a ramekin lined with a piece of banana leaf for fragrance.

Place a few strips of red chilli and cilantro leaf on each ramekin and steam for about 15 minutes.

This is how the steamed fish looked after steaming.

Leave it to cool and set.


If you do not wish to steam all the mixed ingredients at one go, you can store the mixture in the refrigerator with a piece of cling wrap.




Fish In Banana Leaf aka Otak Otak

Fish In Banana Leaf aka Otak Otak


1 medium size ikan kurau (deboned and minced)
Third quarter cup of coconut milk (from one grated coconut)
1 beaten egg
1 teaspoon sea salt
1 teaspoon coarse sugar
4 tablespoons of cooking oil
8 pieces of banana leaves (steamed to soften leaves)

Ingredients To Be Grounded Together:

Twelve shallots
Thumbsized ginger
One stick lemongrass
Six dried chillies (soaked)
One and half inch of fresh turmeric
2 teaspoons of grounded turmeric powder
4 pieces of candlenuts (buah keras)
One small pieces of Belachan (prawn paste)


Heat wok with cooking oil and add the grounded ingredients.
Fry till fragrance. Leave to cool and mix the coconut milk and beaten egg.
In a large bowl, mix the minced fish, salt and sugar together with the chilli mixture.
Divide the mixture into 8 to 10 equal portions.
Spread each portion on to a steamed banana leaf, fold and secure with a toothpick.
Brush the outside of the leaf with some cooking oil.
Using the grill function preheat the grill until it is hot.
Placed the wrapped fish on the grill and grilled for about five to six minutes.