Grilled Spiced Mackerel Parcels in Banana Leaf

What you need

• 500 g (1 lb) mackerel fillets, skinless, boneless
• 6 shallots, peeled
• 3 clove garlic, peeled
• 1 stalk lemongrass, tender white part only, sliced thinly
• 2 cm (1 in) galangal, sliced
• 2 cm (1 in) fresh turmeric, sliced
• 4 red chilies, seeded, chopped
• 3 candlenuts
• 1 tsp shrimp paste, toasted in a dry pan until fragrant
• 4 leaves kaffir lime leaves, central rib removed, snipped very fine
• 100 ml (scant 1/2 cup) thick coconut milk
• 1 egg
• 2 tbsp rice flour
• 1 tsp salt
• 1 tsp sugar
• 20 pieces banana leaf, cut into 25 x 20 cm (10 x 8 in) rectangles
• 40 toothpicks, bamboo

Method

Restated from the original video

1. 1

   Cut the fish into chunks and pulse in a food processor until coarsely minced. Tip into a large bowl.

2. 2

   Blend the shallots, garlic, lemongrass, galangal, turmeric, chilies, candlenuts and shrimp paste with a splash of water to a smooth paste.

3. 3

   Add the paste, kaffir lime leaves, coconut milk, egg, rice flour, salt and sugar to the fish. Mix well, then beat with a spoon for 2 min until sticky and cohesive.

4. 4

   Dip the banana leaf rectangles in hot water for 30 seconds, or pass them over a flame, until pliable. Wipe dry.

5. 5

   Spoon about 3 tbsp of the fish mixture in a line across the middle of a leaf, parallel to the veins.

6. 6

   Fold one long edge over the filling, then the other, and press gently. Pin both short ends shut with toothpicks. Repeat with the remaining leaves.

7. 7

   Grill over medium-hot charcoal for 4-5 min per side, until the leaf is charred in spots and the filling is firm and cooked through.

8. 8

   To bake instead, heat the oven to 200 °C (400 °F) and bake the parcels on a tray for 12-15 min, until the leaves are browned.

9. 9

   Rest the parcels for 2 min, then unwrap at the table and eat the filling hot.

Imported from noobcook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.