Otah Recipe

Ingredients
300g fish meat (I used firm cod fish fillet)
1 egg white
2 to 3 tbsp rice flour2 to 3 tbsp corn starch
4 tbsp coconut milk 
banana leaves (defrost the frozen leaves and washed
oil to brush banana leaves
toothpicks to secure wrapped otah

Spice Paste
15 dried chillies
one stalk lemongrass - soft part only, chopped finely
4 lime leaves - sliced thinly
200g shallots - peeled and chopped
20g galangal - peeled and chopped
10 candlenuts
15g belachan
1 tsp curry powder
1 tsp turmeric powder 
1 tsp coriander powder  1/3 cup oil
1 tsp sugar
1 tsp salt

 Method

1. Remove stalk of dried chillies.  Cut into halves.  Place cut chillies in a bowl and pour hot boiling water into the bowl to soften the chillies.  Leave to soak for 15 minutes and use a sieve to remove the soaked chillies, discarding as much seeds as possible.
2. Blend the spice paste.
3. Add oil to a frying pan.  Cook spice paste over low heat until aromatic.
4. Set aside cooked spice paste and let it cool to room temperature.
5. Blend fish meat.  Add egg white, lime leaves and coconut milk.  Blend to combine well.
6. Return spice paste into the blender.  Add rice flour and cornstarch and blend to combine well to make the otah mixture. 
7. Pour mixture into a bowl.  Prepare one banana leaf and lightly brush the centre part with vegetable oil.  Place 4 tbsp otah paste in the centre of the banana leaf.
8. Fold one edge of the banana leaf to cover the otah paste.  Fold the other edge in and press gently.  Use toothpicks to secure both ends of the banana leaf.
9. Continue with the rest of the paste.
10. Heat up weber grill on high, about 400 degree F.  Grill 5 minutes on each side.
11. Serve warm as a snack or with nasi lemak