This recipe calls for steamed bundles of flaky, seasoned fish to be grilled directly over hot charcoal, giving an inimitable flavor.
- 1 lb (500 g) white fish fillets, skinned and cut into chunks
- 4 to 5 shallots, peeled
- 3 cloves garlic, peeled
- 2 green onions (scallions), sliced
- 1 teaspoon ground white pepper
- 1/2 cup (85 ml) thick coconut milk
- 1 tablespoon lime or lemon juice
- 1/2 teaspoon salt
- 2 eggs
- 2 Banana leaves or aluminum foil, cut into 8-in (20 cm) square pieces
Place the fish chunks in a blender or food processor and pulse for a few seconds, then add all the other ingredients, except the banana leaves, and grind to a thick paste. Set aside
Scald the banana leaves by pouring boiling water over them in a basin, so they become flexible. Drain and place them on a clean work surface. Spoon 3 heaped tablespoons of the fish mixture onto each piece of banana leaf (or use aluminum foil), roll firmly and secure the ends with toothpicks. Repeat until all the fish mixture is used up.
Grill each parcel directly over hot charcoal or under a preheated broiler for 10 to 15 minutes, turning from time to time until the banana leaf wrapper is charred. Serve hot