Otak Otak (Grilled Fish Quenelles)

Ingredients

• 2 tablespoons canola oil
• 18 banana leaves, cut into 6-inch squares
• 8 Kaffir lime leaves, stemmed and cut into thin strips
• 1 (2-inch) piece fresh turmeric, peeled and coarsely chopped
• 8 Kaffir lime leaves, stemmed and cut into thin strips
• 1 teaspoon salt
• ½ cup thick regular coconut milk
• + 40 more ingredients
• • ½ cup light coconut milk
  • 1 teaspoon salt
  • 1 (2-inch) piece fresh galangal, peeled and coarsely chopped
  • 1 teaspoon belacan (Malaysian shrimp paste) or 2 teaspoons fish sauce
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 2 tablespoons chopped peeled fresh lemongrass (about 2 stalks)
  • 8 Kaffir lime leaves, stemmed and cut into thin strips
  • 1 pound Spanish or other mackerel fillet, skinned
  • 15 dried hot red chiles, seeded
  • 15 dried hot red chiles, seeded
  • 15 shallots, peeled and coarsely chopped (about 1 pound)
  • 1 teaspoon belacan (Malaysian shrimp paste) or 2 teaspoons fish sauce
  • 1 (2-inch) piece fresh turmeric, peeled and coarsely chopped
  • 5 candlenuts or macadamia nuts
  • ½ cup thick regular coconut milk
  • ½ cup light coconut milk
  • 1 teaspoon belacan (Malaysian shrimp paste) or 2 teaspoons fish sauce
  • 1 pound Spanish or other mackerel fillet, skinned
  • 2 tablespoons canola oil
  • 2 tablespoons coriander seeds
  • 5 candlenuts or macadamia nuts
  • 1 pound Spanish or other mackerel fillet, skinned
  • 15 shallots, peeled and coarsely chopped (about 1 pound)
  • 1 (2-inch) piece fresh galangal, peeled and coarsely chopped
  • ½ cup thick regular coconut milk
  • 1 large egg, lightly beaten
  • 2 tablespoons coriander seeds
  • 1 large egg, lightly beaten
  • ½ cup light coconut milk
  • 2 tablespoons chopped peeled fresh lemongrass (about 2 stalks)
  • ¼ cup superfine sugar (such as castor sugar)
  • 18 banana leaves, cut into 6-inch squares
  • 1 (2-inch) piece fresh turmeric, peeled and coarsely chopped
  • 2 tablespoons canola oil
  • 15 shallots, peeled and coarsely chopped (about 1 pound)
  • ¼ cup superfine sugar (such as castor sugar)
  • 2 tablespoons coriander seeds
  • 18 banana leaves, cut into 6-inch squares
  • ¼ cup superfine sugar (such as castor sugar)

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 la...

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