Firstly, process all the ingredients in Part A until a paste is formed.
In a bowl, start marinating the white fish with all the ingredients in Part B for at least 2 hours.
While waiting for the fish to be ready, prepare the banana leaves to the desired shape. Bring a pot of water to boil and lightly poach the banana leaves for 5 seconds or until they’re softened. Dry each leaf with a piece of clean cloth followed by lining it with 2 pieces of daun kaduk. For each leaf spoon out around 100 g of fish and batter followed by folding it to desired shape. Steam for 15 minutes and the otak-otak now ready to be served.
