This fish cake in banana leaves served as a side dish with Nasi Lemak.

Ingredients:

0.6 kg/ 1 kt
1
3/4 tbsp
1 tbsp
3
40 pieces
 

scraped or minced fish meat (from 1.2 kg/2 kt Ikan Tenggiri)
coconut, grated add 4 tbsp water squeeze for creme, discard pulp
salt
monosodium glutamate dash of pepper
egg whites
banana leaves, each 1.5 cm (6") wide
tooth picks

Directions:

1. Cut the fish into half lengthwise, scrape the meat from the centre bone with a spoon. Scrape away one third of the meat from both of the other sides. Slice the remaining meat with skin into small pieces. Chop or mince the scraped fish meat until very fine.

2. Place the minced fish meat in a basin, add the egg whites, beat well, add the monosodium glutamate and then the coconut creme. Continue beating, add the dash of pepper and 3/4 tbsp salt and beat until smooth. Make into balls and then roll in the banana leaves. Flatten the fish ball and pin both sides of the roll with the tooth picks. Fry or grill for 5 minutes on both sides.