Grilled Spicy Fish Pate Recipe

Grilled Spicy Fish Pate Recipe

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.