Otak

Makes 20 pieces

500g fish meat (horse mackerel or bei kah, pound or blend two-thirds of it, and slice remaining one-third for more bite)
50ml water
11/2 tsp salt

Ingredients A

120g shallots
2 slices galangal
5 slices turmeric
6 buah keras
2 lemongrass stalks
1 small piece belacan
32g dried chilli (boil briefly and leave to cool)
8 fresh chillies

Ingredients B

200ml coconut milk
1 Tbs sugar
2 eggs
2 limau purut leaves, finely diced
11/2 tsp coriander powder
1 Tbs cornflour
8 Tbs oil for frying
Several banana leaves, cut into pieces about 18cm x 20cm, wash, scald in boiling water briefly to make them pliable, then wipe them dry Toothpicks

Method

1. Dissolve salt in water.
2. Scrape fish using a spoon and pound in a mortar, adding salt water gradually. Use ice water to blend fish meat if desired. Mix fish meat well till it becomes sticky and firm.
3. Blend Ingredients A. Heat oil in a wok and fry ground ingredients over low heat till oil exudes. Leave to cool and put into fish meat. Mix well.

4. Add coconut milk, eggs and rest of Ingredients B. Mix well.

5. Scoop 2 Tbs of fish paste onto a banana leaf, fold leaf and secure with toothpicks.
6. Grill for 10 to 12 minutes at about 200 deg C till otak is cooked.

Tip: Use fresh coconut milk rather than the processed version as the result tastes much better.