Grilled Spicy Fish Pate Recipe |
Ingredients: |
3 lime leaves, sliced hair thin small handful daun kesom (polygonum minus), sliced 1 teaspoon salt 1 teaspoon sugar 750 g de-boned mackerel meat 3 eggs, lightly beaten 2 tablespoons oil 200 ml thick coconut milk 6-8 squares of banana leaf, each about 25 cm across Spice paste: 300 g onions 8 candlenuts 12 dried chilies, soaked until soft 2 tablespoons ground coriander 1 tablespoon shrimp paste 3 slices galangal 2 stalks lemon grass |
Method: Grind spice paste ingredients until fine. Mix with lime leaves and daun kesom, salt and sugar. Grind fish meat in a food processor to a slightly coarse paste. Transfer to a bowl and add eggs, oil, and spice paste. Stir with a spoon in one direction only. Slowly mix in coconut milk. The finished paste should have a consistency like softened butter. Scald banana leaves in boiling water to soften, and drain. Place 2 to 3 tablespoons of fish mixture in the center of each square, spreading it about ¼ inch thick, and fold opposite edges over to enclose. Secure the ends with toothpicks, weaving them through the leaf layers (as you would pin pieces of fabric together). Cook under a hot grill or over charcoal for 8 to 10 minutes, turning once half way through. Serve hot, and unwrap at table. Note: An oily fish is needed to stand up to the spices. |
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