Filled with chunky fish and rich coconut aroma, this Malaysian version of the popular Southeast Asia steamed fish pate dish is nothing more you can ask for. Infused in coconut milk, flour, fish paste and spices (such as chili, lemon grass), variations of otak otak can be found in Thai, Viet, Malaysia, Indonesia and Singapore by varying the composition of these ingredients to produce it at differing texture/consistency and flavours.