Quantity for 5 servings
|400 g||Mackerel fillet|
|150 ml||Coconut milk|
|50 g||Tapioca starch|
|30 g||Corn starch|
|0.5 tsp||Ground white pepper|
|50 g||Sugar, add 1 tsp more|
|200 g||Raw peanut, deep fried|
|300 ml||Hot water|
|1||Kaffir lime, squeeze the juice|
|1 tsp||White vinegar|
|4||Long red chili|
|3||Red chili pepper|
1Add in mackerel fillet, shallot, garlic and pepper in food processor or blender the process into smooth paste.
2Transfer the fish mixture into a bowl, add 1 tsp sugar, salt, scallion, coconut milk, tapioca starch, corn starch and egg. Mix and knead until the dough smooth and elastic.
3Take one sheet of banana leave. Take 2 tbsp the dough and place on the banana leaf. Roll banana leave until the dough is secure then seal with toothpick or stapler both on the edge side. Repeat for the rest of the dough.
4Grill the wrapped fish cake until the banana leave have nice char marks and the fish cake cooked. Remove from the grill.
5To make the peanut sauce, grind fried peanut with chilies into fine paste.
6Transfer the peanut paste into a bowl then mix with hot water, 50 gr sugar, kaffir lime juice and vinegar. Mix well until combine.
7Serve grilled fish cake along with the peanut sauce.