Otak-Otak

Ingredients

• •1 lb white fish fillet (mackerel or cod), finely minced
• •2 tbsp tapioca starch
• •1/2 cup coconut milk
• •1 egg
• •3 shallots
• •2 garlic cloves
• •2-3 dried chilies, soaked
• •1 stalk lemongrass, sliced
• •1 tsp turmeric
• •1 tsp shrimp paste (belacan)
• •Banana leaves, softened in hot water
• •Salt and sugar, to taste

Steps

1. 1.Blend the shallots, garlic, soaked chilies, lemongrass, turmeric, and shrimp paste into a smooth spice paste.
2. 2.Combine the minced fish with the spice paste, tapioca starch, coconut milk, and egg, and mix well until it forms a smooth, slightly sticky paste - the tapioca starch and egg are what hold the mixture together like a custard once cooked.
3. 3.Season with salt and a touch of sugar to balance the spice.
4. 4.Soften the banana leaves by dipping them briefly in hot water so they become pliable without tearing.
5. 5.Spoon a portion of the fish paste onto the center of each leaf, fold the sides over to enclose it, and secure with toothpicks to make flat parcels.
6. 6.Grill the parcels over medium-low heat, about 4-5 minutes per side, until the leaves char lightly and the filling is firm and cooked through - keeping the heat moderate prevents the leaves from burning before the inside sets.