Grilled Fishcakes in Banana Leaf

Details

Ingredients

300g fish fillets
1 Tbsp tapioca starch
Dash of pepper
1 Tbsp sugar
½ Tbsp chicken powder
1 Tbsp curry powder

1 egg
100ml coconut cream
1 tsp chilli flakes
1 tsp kaffir lime leaves, shredded
2 ½ Tbsp fried shallots
8 pieces banana leaves, 7x15cm
Bamboo toothpicks

Oil for brushing

Method

Combine fish fillets with tapioca starch, pepper, sugar, chicken powder and curry powder. Blend to a paste in a food processor.
Transfer fish paste to bowl. Add egg, coconut cream, chilli flakes, kaffir lime leaves and shallots. Mix well.
Place 2 tablespoons fish paste on banana leaf (dull side up), fold in the sides and secure with bamboo toothpicks. Repeat with the remainder of the filling.
Grill for a total of 10 minutes, brushing the top with oil before flipping to make sure the exposed fish paste does not stick to the grill.
Remove banana leaf before eating.

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