Back to 4 servings Fish mixture 1 lb mackerel or white fish fillets, skin removed, cut into cubes 1 egg 0.66 cup coconut milk, about 150 ml 1 tbsp cornstarch 1 tsp fish sauce 1 tsp sugar 1 tbsp toasted belacan (shrimp paste), optional Spice base 6 dried red chilies, soaked 30 minutes, drained 10 shallots, peeled 3 garlic cloves, peeled 2 stalks lemongrass, sliced 1 inch galangal, sliced 1 inch fresh turmeric, or 1 tbsp ground turmeric 4 kaffir lime leaves, spines removed 1 tsp ground coriander Wrapping 1 banana leaves, cut into rectangles, softened in hot water toothpicks, soaked in water
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1 Step 1: Soften the dried chilies in hot water for 30 minutes, then drain. Blend them with the shallots, garlic, lemongrass, galangal, turmeric, lime leaves, coriander and belacan until smooth.2 Step 2: Blend the fish, egg, coconut milk, cornstarch, fish sauce, sugar and about half a cup of the spice paste until smooth and thick, scraping down the sides. Save the remaining paste for another use.3 Step 3: Rinse and dry the banana leaves, trim the edges and remove the thick spine. Soften them briefly over low heat or in hot water.4 Step 4: Place a leaf flat and mound roughly 2 tablespoons of the fish mixture in its middle. Wrap the leaf around the filling to make a tidy packet, then pin each end shut with a soaked toothpick. Take care not to pack in too much filling. Continue until all the fish mixture is used up.5 Step 5: Grill the parcels over medium-high heat for 2 to 3 minutes per side, until the leaves are lightly charred and the custard is firm, or steam them in a single layer for 10 to 15 minutes, or bake at 400°F (200°C) for 15 minutes.6 Step 6: Serve hot with steamed rice and sambal.getsaucepan.com/r/1307272e-d841-5430-b4b4-a1fc1d37ce2d
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