Grilled Spicy Fish Pate in Banana Leaf

FOR THE SPICE PASTE:
Combine the lemongrass, candlenuts or almonds, ginger, shallots, garlic and chilies in a blender. Add the water as needed to facilitate the blending and blend to a smooth paste. Add the coriander and turmeric and blend to combine.

In a wok over medium heat, warm the vegetable oil. Add the spice paste and fry, stirring frequently, until fragrant and the oil takes on a red hue, about 3 minutes. Stir in the coconut cream, salt, sugar and white pepper and simmer until the mixture forms a fragrant thick cream, 3-5 minutes. Remove from the heat and let cool.

FOR THE PATE:
Place the fish in a food processor fitted with the metal blade and process to a smooth paste. Add the spice paste and half of the kaffir lime leaf slivers or regular lime zest and pulse just until the fish absorbs the spice paste.

TO ASSEMBLE:
To form the parcels, you must first soften the banana leaves: Bring a saucepan filled with water to a boil. Working with 1 piece of leaf at a time and using tongs, dip the leaf into the boiling water for a few seconds. Lift it out, drain well and place, shiny side down, on a work surface so that the grain runs horizontally to you. Place a few basil leaves in the midsection of the leaf. Spread 3 tablespoons of the fish mixture down the middle (along the grain), forming a flat log about 1 1/2 inches (4 cm) wide by 4 inches (10 cm) long. Scatter a few of the remaining lime leaf slivers or lime zest shreds and slivers of red chili on top. Fold the bottom and top edges over the filling, overlapping in the middle. Press down and flatten the ends; seal both ends with toothpicks to form flat parcels. Repeat with the remaining leaves and filling. The parcels may be formed several hours in advance and refrigerated.

Prepare a fire in a charcoal grill. When the coals are ash white, position the grill rack 3-4 inches from the coals and place the parcels on it. Grill, turning once, until the parcels feel firm when pressed, about 3 minutes per side.

Serve the parcels hot, warm or at room temperature. Remove the leaf to eat.