Otak-otak, Singaporean Fish Sausage wrapped in Banana Leaf Recipe adapted from Mrs Leong Yee Soo, The Best of Singaporean Cooking.
Makes 12-18 sausage packets.

A: ½ red onion
1.25 inches galangal *
5 candlenuts (or macadamia)
2-5 dried chilies (i.e. “to taste”), soaked in warm water to soften
1 tsp shrimp paste
¾ inch turmeric * (or ½ tsp dried)

B: 1 egg
6 oz. thick coconut milk
1 Tbsp sugar
¾ tsp salt
1 Tbsp canola oil
¾ tsp roasted, ground coriander seed

One 1-1.5 lb Spanish mackerel
1 kaffir lime leaf *, finely sliced (or 1 tsp lime zest)
1 package frozen banana leaves *, thawed and rinsed well, cut into 8 x 10 inch pieces

1. Finely chop A, then grind in food processor to a fine paste.
2. Bone and fillet mackerel (or any firm-fleshed fish) and add to food processor. Process until smooth. (Alternative: process ½ the fish. Finely slice the other half and add to fish paste after processing.) Beat until it forms a sticky paste.
3. Beat B together. Add fish paste and sliced lime leaf. Mix well together.
4. Place 2 Tbsp of fish paste in the middle of each banana leaf. Roll sides and fold over each end, closing with a small skewer.
5. Grill the sausage packets on medium-low so as not to burn the banana leaves. There’s no need to turn them over – just grill the one side with the cover on the grill. The fish will cook quickly, 5 minutes is plenty of time. (Non-grilling alternative: Steam the packets for 10 minutes, then dry-fry in a skillet before serving.)
6. To serve, snip off the ends of the banana leaf packet with a scissor, unroll and eat! The fish sausage makes a great appetizer or side-dish. It is surprisingly light in texture.

*Galangal, turmeric rhizome, and banana leaves are available frozen, in Asian markets.