Set out a scale and the equipment for Otak otak. Heat to steam over water at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh white fish fillet, canned coconut milk, egg, lemongrass, ground turmeric, chili flakes, makrut lime leaf, shallot, kosher salt, neutral oil. Otak otak is cooked in Malaysia as its own plate, not as a copy of a restaurant menu. Chop the fish, fold it with coconut and lemongrass, and steam it in parcels until it sets. Banana leaf is the usual wrap. Parchment holds the same paste. Amounts are for 4 from foods this library can count.
