Otak Otak (Grilled Fish Quenelles)

Name: Otak Otak (Grilled Fish Quenelles)
Ingredients: 15 dried hot red chiles, seeded; 2 tablespoons chopped peeled fresh lemongrass (about 2 stalks); 5 candlenuts or macadamia nuts; 1 (2-inch) piece fresh galangal, peeled and coarsely chopped; 1 (2-inch) piece fresh turmeric, peeled and coarsely chopped; 15 shallots, peeled and coarsely chopped (about 1 pound); 1 teaspoon belacan (Malaysian shrimp paste) or 2 teaspoons fish sauce; 2 tablespoons coriander seeds; 2 tablespoons canola oil; 1/2 cup thick regular coconut milk; 1/2 cup light coconut milk; 1 large egg, lightly beaten; 1 pound Spanish or other mackerel fillet, skinned; 1/4 cup superfine sugar (such as castor sugar); 1 teaspoon salt; 8 Kaffir lime leaves, stemmed and cut into thin strips; 18 banana leaves, cut into 6-inch squares

17 ingredients

7 steps

Ingredients

15 dried hot red chiles, seeded
2 tablespoons chopped peeled fresh lemongrass (about 2 stalks)
5 candlenuts or macadamia nuts
1 (2-inch) piece fresh galangal, peeled and coarsely chopped
1 (2-inch) piece fresh turmeric, peeled and coarsely chopped
15 shallots, peeled and coarsely chopped (about 1 pound)
1 teaspoon belacan (Malaysian shrimp paste) or 2 teaspoons fish sauce
2 tablespoons coriander seeds
2 tablespoons canola oil
1/2 cup thick regular coconut milk
1/2 cup light coconut milk
1 large egg, lightly beaten
1 pound Spanish or other mackerel fillet, skinned
1/4 cup superfine sugar (such as castor sugar)
1 teaspoon salt
8 Kaffir lime leaves, stemmed and cut into thin strips
18 banana leaves, cut into 6-inch squares

Directions

1

Place chiles in a medium bowl; cover with boiling water. Let stand for 30 minutes or until tender, and drain. Combine chiles, lemongrass, and next 3 ingredients (through turmeric) in a food processor, and process until finely ground. Add shallots and belacan; process until ground.
2

Heat a large skillet over medium heat. Add coriander seeds to pan; cook 1 minute or until toasted, shaking pan occasionally. Add seeds to chile mixture; process until ground.
3

Increase heat to medium-high. Add oil to pan, and swirl to coat. Add chile mixture to pan. Stir-fry for 5 minutes or until fragrant. Combine regular and light coconut milks, stirring with a whisk. Add coconut mixture to spice mixture, stirring to combine, and bring to a boil. Remove from heat. Cool for 15 minutes; stir in egg.
4

Place fish in food processor, and process until finely ground. Combine spice mixture, fish, sugar, 1 teaspoon salt, and lime leaves in a large bowl. Divide mixture into 18 equal portions (about 3 1/2 tablespoons each).
5

Preheat grill to medium-high heat.
6

Working with 1 banana leaf at a time, place leaf on grill. Grill 1 minute or until leaf color brightens and texture softens; remove leaf from grill. Spoon 1 portion fish mixture into center of leaf, shaping mixture into a 2 x 3-inch rectangle, and fold sides of banana leaf over fish mixture. Secure leaf with wooden picks. Repeat procedure with remaining banana leaves and fish mixture to yield 18 parcels.
7

Arrange parcels on grill rack, and grill for 3 minutes on each side or until desired degree of doneness. Chill at least 1 hour before serving.