How to make it
5 steps. Take it one step at a time.
Blend the shallots, garlic, chili paste, and turmeric
In a food processor, blend the shallots, garlic, chili paste, and turmeric into a smooth paste.
Combine the ground fish
Combine the ground fish with the spice paste. Add egg whites, coconut milk, sugar, and salt. Mix thoroughly until the paste becomes slightly sticky.
Gradually fold in the tapioca starch
Gradually fold in the tapioca starch until the mixture is well incorporated and thick.
Place about 2 tablespoons of the fish mixture
Place about 2 tablespoons of the fish mixture in the center of a banana leaf. Roll the leaf into a cylinder and secure both ends with toothpicks or staples.
Grill the parcels
Grill the parcels on a charcoal grill or a dry pan over medium-high heat for about 5-7 minutes on each side until the leaves are charred and the fish inside is firm.
14 min
A little kitchen wisdom
Using fresh mackerel (tenggiri) provides the best texture. If banana leaves are unavailable, you can use parchment paper, though you will lose the signature smoky aroma.
