Penang Otak-Otak

Ingredients
80g white fish filet, cut into 1 inch cubes        
1 egg, beaten lightly
1/2 tsp fish curry powder
2 tablespoons coconut milk
1 tsp tamarind paste
1 kafir lime leaf (finely chopped)
5 kaduk leaves (or spinach)
1/2 tsp salt
1/4 tsp sugar
4 banana leaves 

Spice Paste
2 stalks of lemongrass, sliced really thinly
2 red chili peppers, deseeded and sliced
6 shallots, peeled and halved

Grind together the lemongrass, chili peppers, and shallots either with a mortar and pestle or with a food processor, adding a bit of oil if necessary to keep the blades running. Set aside.

Making the Fish Filling
1. In bowl, mix together the beaten egg and spice paste.
2. Add fish curry powder and mix well.
3. Add fish filet to the sauce mixture and mix.
4. Add coconut milk and shredded kafir lime leaves and mix
5. Add sugar and salt

Wrapping
1. Clean and soften banana leaf by placing it over a low flame for ~ 5 seconds before use
2. Place a small scoop of the fish filling (about 2-3 pieces of fish) in the center of the leaf on top of a kaduk (or spinach) leaf
3. Wrap as shown above
4. Stick a toothpick through the middle to fasten it shut
5. Steam for 10 minutes
6. Serve!