Otak-Otak

Method

1. Finely mince the 50 g of mackerel until it reaches a smooth, paste-like consistency.
2. Combine the minced mackerel with 150 g of coconut milk, mixing thoroughly until fully incorporated.
3. Add 1/2 tsp of turmeric and the juice of 1 lemongrass stalk to the mackerel and coconut milk mixture, stirring well to distribute the flavors evenly.
4. Crush the 2 pieces of pepper and fold them into the mixture to add a gentle heat throughout the paste.
5. Divide the mixture evenly into 4 portions and wrap each tightly in banana leaves or parchment paper, folding the ends securely to enclose the filling.
6. Allow the wrapped portions to rest for 6 minutes so the turmeric, lemongrass, and pepper flavors meld fully into the mackerel paste before serving.