Spicy Fried Fish Balls (Otak-Otak)

Ingredients

For the fish balls:

• 4 shallots, sliced
• 4 Thai chilies, sliced
• 4 kaffir lime leaves, stems and spines removed
• 1 2-inch length of fresh or frozen (and thawed) turmeric, peeled and trimmed
• ½ lemon grass stalk, outer layers removed, core thinly sliced
• 1 tablespoon ground coriander
• ¼ teaspoon ground white pepper
• 1 pound cod filets, cut into 1-inch cubes
• 4 ounces salted mackerel, boned and skinned, cut into 1-inch cubes, or 4 ounces anchovies
• 2 eggs
• ⅔ cup coconut milk
• 4 to 5 tablespoons rice flour

For the dipping sauce:

• 2 Thai chilies, minced
• 1 garlic clove, minced
• 1 shallot, minced
• Freshly squeezed juice of 1/2 lime
• 1 tablespoon chinchalok
• Canola oil or peanut oil for frying
• 2 cups panko bread crumbs

About 40 fish balls

Preparation

1. To make fish balls, pound shallots, chilies, lime leaves, turmeric, lemon grass, ground coriander and pepper to a paste in a mortar and pestle, or use a food processor. Transfer to bowl.
2. In food processor, blend cod and mackerel to a smooth paste. Add eggs. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated. Pulse in rice flour until you can form paste into a ball.
3. To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
4. In a saucepan or wok, heat 3 inches oil to 375 degrees. Meanwhile, grind panko in a food processor or mortar and pestle. Using wet hands, roll fish paste into 2-inch balls. Dip balls into panko and coat evenly. Fry, turning frequently, until golden brown all over, 3 to 4 minutes. Drain on a paper-towel-lined plate. Serve with dipping sauce.

• Thai chilies, kaffir lime leaves, fresh turmeric, salted mackerel and chinchalok are available in Malaysian specialty markets such as Asia Market, 71 1/2 Mulberry Street, (212) 962-2028.

50 minutes