Otak-Otak Ikan Tenggiri

600g Spanish mackerel (ikan tenggiri) central portion

1 teaspoon salt

5 eggs

250ml coconut cream, squeezed from 1 grated coconut with a little water added

2 teaspoons salt

Banana leaves

Bamboo toothpicks or cocktail sticks

Ingredients to be ground:

15 dried chilies, soaked

10 bird's eye chilies (cili padi)

8 shallots, peeled

2 cloves garlic, peeled

3 slices galangal (lengkuas)

1.25-cm square piece dried shrimp paste (belachan)

1 teaspoon ground turmeric (serbuk kunyit)

Ingredients to be finely sliced:

3 kaffir lime leaves (daun limau purut)

2 young turmeric leaves (daun kunyit)

20 young pointed pepper leaves (daun kaduk)

Method:

• Wash and fillet fish, then cut fillets into 5 x 4-cm pieces.  Season fish pieces with 1 teaspoon salt and leave for 15 minutes. 
  
• Beat eggs lightly with a fork and stir in ground ingredients and finely sliced leaves.  Mix in coconut cream and 2 teaspoons salt.  Set aside. 
  
• Run banana leaves over flame or a heated electric stove until softened, then cut into 18 x 15-cm pieces.  Make sure cut leaves have no holes or slits or gravy will seep through.  Wash and dry prepared leaves. 
  
• On the center of each banana leaf rectangle, put a piece of fish.  Then, lift 2 long sides and bring them together over fish.  Fold in one end by pushing lower edge 90° upwards so a triangular flap forms on either side.  Fold flaps toward the center before adding in 2 tablespoons egg mixture. 
  
• Then, fold in the other end and fasten parcel with a toothpick or cocktail stick.  Trim off excess leaf at parcel's top to neaten.  Repeat until ingredients are used up.  Steam parcels for 20 minutes. 
  
• Serve hot.