| 1 | * if available; or substitute fresh citrus leaves these banana leaf packets filled with a spicy fish mousse make great grill-it-yourself barbecued appetizers. |
| 2 | The banana jackets make them wonderfully easy to hold in your hand as picnic food. |
| 3 | Or, if you prefer, the filling may be spread on toast points for a more formal presentation. |
| 4 | Otak otak comes in many variations throughout southeast asia. |
| 5 | Each version contains a rempah, the malay name for the hand-pounded seasoning pastes which are the bouquet garni of southeast asian cooking. |
| 6 | The traditional singapore nonya rempah includes chiles, garlic, shallots, lemongrass, turmeric, candle nuts, and shrimp paste, although other spices and herbs may be used to enhance a particular dish. |
| 7 | Like curry pastes, rempahs are traditionally pounded in a mortar. |
| 8 | Although a hand- pounded paste is better, it is time-consuming and laborious for the average american cook. |
| 9 | I recommend starting the paste in a spice mill and/or a mini-food processor, switching to a mortar for a final pounding to smooth out the rough edges. |
| 10 | In singapore, otak otak is usually made with a spanish mackerel called tenggiri, but this recipe was developed with milder white-fleshed fish. |
| 11 | Prepare the rempah. |
| 12 | [recipe below. |
| 13 | S.c.] Pat the fish dry and cut it into 2-inch pieces. |
| 14 | Put the fish in the work bowl of a food processor and chop into a fine paste. |
| 15 | Add the salt, sugar, white pepper, and egg and process until fully incorporated, about 5 seconds. |
| 16 | Transfer the mixture to a large bowl and stir in the cooled rempah. |
| 17 | Beat with a wooden spoon or mix with your hands until smooth, about 5 minutes. |
| 18 | Remove the spines from the lime leaves and cut the leaves into very fine shreds. |
| 19 | Fold them into the fish mixture. |
| 20 | For each packet, dip a square of banana leaf into boiling water for 1 to 2 minutes; pat dry. |
| 21 | Spread 2 to 3 tablespoons of the fish mixture down the middle of the leaf to within 1 inch of the ends. |
| 22 | Place a shrimp in the middle of the fish mousse and pat it into the filling to lie flat. |
| 23 | Fold the long edges over the filling (they should overlap in the center) to make a flat long packet. |
| 24 | Press down lightly to flatten the packet a bit; press the ends shut and seal with toothpicks. |
| 25 | (packets may be prepared to this point up to 2 hours ahead of time and refrigerated). |
| 26 | Place the banana leaf packets on a grill 3 to 4 inches over a medium-hot fire and cook for 3 minutes per side (open one to test for doneness before serving). |
| 27 | Serve hot, warm, or at room temperature. |
| 28 | Makes 24 packets. |
| 29 | Var1at1on: otak otak can also be steamed. |
| 30 | Put the fish packets on a steaming tray in a wok filled with boiling water and steam over medium- high heat for 5 minutes. |
| 31 | Rempah: (spice paste) 1 . |
| 32 | Cut the chiles just below the stem. |
| 33 | Shake the chiles to loosen the seeds. |
| 34 | Discard the stem and seeds. |
| 35 | Put the chiles into a bowl and cover them with warm water; soak for 15 minutes (1 hour is better, if you have the time). |
| 36 | Cut off and discard the root from the lemongrass. |
| 37 | Re move the tough outer leaves until you see a light purple ring. |
| 38 | Use only the tender white mid-section; chop coarsely. |
| 39 | With the motor running, drop the lemongrass down the feed tube of a mini-processor; chop as fine as possible. |
| 40 | Add the galangal; chop as fine as possible. |
| 41 | Add the chiles and chop as fine as possible. |
| 42 | Add the candle nuts, shallots, garlic, turmeric, ground coriander, and shrimp paste and process together into a paste (this may take 2 to 3 minutes); scrape down the sides of the work bowl as necessary. |
| 43 | Heat ?cup thick coconut milk in a saucepan over medium-high heat; stir continuously until thick and oily. |
| 44 | Add the contents of the processor and cook gently until the mixture is fragrant and oily, about 5 minutes. |
| 45 | Add the remaining coconut milk and bring to a boil, stirring constantly; cook until incorporated. |
| 46 | Let cool before adding to the fish mixture. |
| 47 | The rempah can be made a few hours ahead of time |
