Ingredients
500g boneless fillet Spanish mackerel /ikan tenggiri
4 fresh long red chilies, halved
3 eschallots
2cm piece fresh turmeric
2 lemongrass stalks, thinly sliced
2cm young ginger
4 candlenuts
1 large clove garlic
Juice of 1 lime
1 small fresh turmeric leaf, chiffonade
1 teaspoon salt
1 teaspoon sugar
1/4 cup fresh coconut cream
10 pieces of banana leaf the size of an A4 paper, gently heated over a naked flame to soften
4 fresh long red chilies, halved
3 eschallots
2cm piece fresh turmeric
2 lemongrass stalks, thinly sliced
2cm young ginger
4 candlenuts
1 large clove garlic
Juice of 1 lime
1 small fresh turmeric leaf, chiffonade
1 teaspoon salt
1 teaspoon sugar
1/4 cup fresh coconut cream
10 pieces of banana leaf the size of an A4 paper, gently heated over a naked flame to soften
Method 
1. Chop the fish fillet very finely with a cleaver to form a paste and place in a bowl.
2. In a mortar and pestle pound fresh chilies to a pulp. Add eschallots, turmeric, lemon grass, candle nut, and garlic and pound into a fine paste for 10-15 minutes.
3. Add this paste to the fish paste with turmeric leaf, salt, sugar and coconut cream, mixing well to combine.
4. Spoon 2-3 tablespoons of mousse onto each sheet of banana leaf and fold the individual leaf up to make a parcel.
5. Place the parcels in a hot steamer and steam for 15 minutes until cooked through. Serve warm.
2. In a mortar and pestle pound fresh chilies to a pulp. Add eschallots, turmeric, lemon grass, candle nut, and garlic and pound into a fine paste for 10-15 minutes.
3. Add this paste to the fish paste with turmeric leaf, salt, sugar and coconut cream, mixing well to combine.
4. Spoon 2-3 tablespoons of mousse onto each sheet of banana leaf and fold the individual leaf up to make a parcel.
5. Place the parcels in a hot steamer and steam for 15 minutes until cooked through. Serve warm.
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