Otak-Otak Panggang (Spicy Fish Grilled in Banana Leaves)

In Malaysia or Singapore, this dish is prepared using the leaves of Palm trees. It is grilled over fire. Outside of these countries, palm leaves are not available and banana leaves are used as substitute.

Ingredients:
1 cup of can coconut
2 lbs of Spanish Mackerel
3/4 cup of water
1 tbs of salt
2 eggs lightly beaten
2 pcs of Kaffir Lime leaves (Vietnamese Grocery store) finely sliced
Banana leaves (Frozen section of the Chinese Grocery store) cut into 10 x 8 in, washed and wiped dry

Spices (Rempah)
2 shallots
2 pcs Galangal (3 oz)
5 pcs Canadlenuts
25 pcs dried chilies (soaked to soften)
1 tbs of shrimp paste (belachan, optional)
20 g tumeric ginger

Seasoning
3 tbs sugar
2 tbs salt
3 tbs veg oil
2 tsp Coriander seeds, roasted

Method:
Combine spice ingredients and grind to a fine paste (in a blender). Set aside the spices (rempah paste).
Debone and fillet the fish. Using a spoon, scrape down half of the meat into a bowl. Thinly sliced the remaining fish.
Pound or mince the scraped fish until smooth. Add 3/4 cup water and a pinch of salt. Beat mixture with your hands until it forms a sticky paste.
Add the coconut milk and continue beating until well blended.
Add the eggs, spices paste or rempah and seasoning ingredients and mix thoroughly until will blended. Add the sliced fish, lime leaves and tumeric leaves and mix well.
Place 2 tbs of the fish mixture in the middle of the banana leaf, fold it into a long rectangular package and fasten both ends with toothpick.
Preheat oven to 380 deg. Place the banana packages on a pan and cook for 7 - 10 mins on each side.

Serve with hot rice !