– 1 banana leaf to line casserole dish – helps prevent sticking and adds gentle herbal aroma while steaming

– 4 fish steaks (about 1½ lbs / 675g), scales removed – forms the base of the steamed fish custard texture (salmon steaks can be substituted for white fish like cod or threadfin)

– 24 wild betel leaves (daun kaduk) or substitute with shiso leaves – adds authentic minty, earthy flavor and aroma

– 6 kaffir lime leaves, finely sliced – brings bright citrus perfume and deep flavor to the fish

– 2 eggs, lightly beaten – helps set the custard for a creamy, sliceable consistency

– 1 tbsp coconut milk – enriches the custard for silkiness

– 1 tsp salt – seasons the custard base

– 1 cup coconut milk (240ml) – provides the creamy coconut layer in the custard

– 6 red chilies, seeded and cut into pieces – adds heat and color to the spice paste

– 10 shallots, peeled – creates a sweet-savory base for the spice paste

– 3 cloves garlic, peeled – boosts aroma and depth

– 2 stalks lemongrass – adds citrusy fragrance (use the tender parts)

– 1 inch galangal (lengkus) – provides a peppery, slightly floral warmth

– 1 inch turmeric – gives color and earthy spice