4 banana leaves or 12 dried lotus leaves,
soaked until pliable
Method :
Using a fork, scrape the fish into fine
flakes and place in a bowl, or briefly blend to a paste in a food
processor. Add 4 tbsp water, a tbsp at a time, beating with a wooden
spoon until it feels light and fluffy. Pound or grind the drained
chilies, nuts, onion, blachan and turmeric together to make a paste. Mix
the paste with the fish, then add the egg and beat well. Add the coconut
milk, sugar and salt.
Cut the banana leaves into 15cm squares
and dip into boiling water for 2 minutes to soften them. Drain and pat
dry. Place 2 tbsp of the fish mixture in the center of each square and
roll up to form open-ended tubes. Fasten each end with a strong cocktail
stick. Heat the grill until very hot. Brush the banana leaves lightly
with oil and grill for about 5 minutes on each side, until the leaves
are slightly charred and the filling is firm when pressed.
Serve as an appetizer followed by a
Malaysian curry, or as part of a shared meal with coconut rice, curries
and sambals. Finish with thin crepes (kueh dadar) with a sweet coconut
filling.