This spicy fish cake served as a side dish with Nasi Lemak.

Ingredients:

0.6 kg/ 1 kt
1 1/2

3
2
1 tbsp
1 tbsp
1/2 tbsp
10 tbsp
4
4
40

rempah (pound finely):
1
20
6
25 slices
5
1 tbsp

minced fish meat (from 1.2 kg/2 kt Ikan Tenggiri)
coconuts, grated squeeze for creme, add 240ml / 12 oz water, squeeze for milk, discard pulp
onions, grated
eggs
sugar
salt
monosodium glutamate
water
tumeric leaves (daun kunyit), sliced
daun limau purut, sliced
pieces banana leaves, each 15 cm (6") wide
tooth picks

thumbsize turmeric (kunyit)
dried chilies, seeded
fresh chilies, seeded
lengkuas
candlenuts (buah keras)
shrimp paste (blachan)

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 10 tbsp water and beat well. Add the rempah, onions and eggs, stir well and then add the coconut creme, 1 tbsp sugar, 1 tbsp salt, 1/2 tbsp monosodium glutamate, turmeric leaves and daun limau purut. Spread the mixture on a piece of banana leaf, add a piece of fish meat and then roll up. Fry or grill for 5 minutes on each side. Makes 40 pieces.