400g Fish fillets, minced (mullet, tailor etc. are suitable)
2 tbsp Cooking oil
3 cloves Garlic chopped finely
2 tsp Sugar
1 Onion
2 Red chillies
1/2 tsp Turmeric, ground
1/2 tsp Laos powder
1/2 tsp Chilli powder
1/3 tsp Lemon grass powder
2 Kaffir lime leaves shredded
1 sprig Lemon grass, chopped finely
1 tsp Corn flour
2 tsp Powdered coconut (Ayam brand if you can get it)
Pinch of MSG (optional)
Salt to taste
The secret with this recipe is to have all the ingredients as fine as possible so that there are no lumps and the resulting mixture is like a paste.
Method
First prepare the fish by chopping up the fillets in a blender to make the fish into a paste. Add the coconut powder, salt and a little corn flour and mix thoroughly.
In a separate dish combine the garlic, red chilli and onion and again blend into a paste
Put cooking oil into a wok and heat on medium. Once the oil is hot add the lemon grass and fry for about a minute
Add the garlic onion chilli mixture fry until fragrant
Add the powdered chilli, turmeric, lemon grass and laos, stir fry for 1 minute
Add salt
Add sugar
Add MSG (optional)
Add the kaffir leaf and stir in well frying for another minute
Remove the cooked mixture from the wok and put aside in a bowl until cool
When the mixture is cool combine it with the fish and mix together until fully integrated
Cut several oblongs of good quality tin foil and spoon the mixture out onto the foil and shape into flat oblong pieces. (Traditionally banana leaves are
used instead of tin foil)
Fold the tin foil up to seal in the fish as best you can
Grill for about 10 minutes on each side.
Serve on a bed of rice (Nasi lemak is a good choice) with the vegetable of your choice.
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