Now when you hear the words 'Otak Otak' it may make you think of something which is two for the price of one.

You would be correct, in a sense.

'Otak Otak' is 'fish grilled in banana leaf parcels' and in this case brings together the best of Malaysian cuisine and the great North American tradition of the summer barbeque.

Served with ginger rice and a simple sambal or two, this easy recipe will bring the aromas and flavours of Malaysia to your backyard and will certainly have your neighbours elbowing over the fence to see what is going on.

So don't be intimidated, the following Malaysian dish is as easy to follow as one,two,three... according to Chef Don Dickson, the maestro who came up with the recipe.

Don Dickson

"If you don't yet have one, you can use a food processor " the dish will still be delicious, but the fragrance, flavour and texture won't be the same."

If you are interested in learning more culinary trade secrets, you can find Dickson on a regular basis in his Granville Island Public Market shop.

South China Seas has everything you need to prepare the foods of Asia, the Caribbean and Latin America It also has all the right cookware needed to make you and your 'Otak Otak' the hit of the party " such as large granite mortar & pestles. Come on in and let's grind out a few of your ideas.

Otak Otak

• (serves four)
• 2 cloves of garlic, peeled and crushed
• 4 green chilis, minced
• 1 stalk of lemon grass, white part only, minced
• 1 1/8" thick slice of fresh lengkuas (galangal), minced
• 2 tsp fresh turmeric, grated
• 4 Tbsp desiccated coconut, reconstituted in a little warm water for 20 minutes
• 2 shallots
• 1 cup thick coconut milk
• salt to taste
• 4 kaffir lime leaves, finely shredded
• 1-1/2 lbs cod or other white fish fillets, skinned, boned and cut into 12 pieces
• 4 pieces banana leaf, 10"-12" square

Method

Adding each ingredient to the mortar in the order listed and pounding it until smooth before adding the next, make a smooth paste of the garlic, chilies, lemon grass, lengkuas, turmeric, desiccated coconut and shallots

Heat the coconut milk until hot but not boiling. Mix hot coconut milk with paste and season with salt to taste. Combine the coconut mixture with the lime leaves and fish and place ¼ of the fish on each piece of banana leaf.

Spoon the remaining coconut mixture over the fish. Fold the banana leaf into neat parcels and tie with banana leaf fibres stripped from the edges of the leaves. Wrap the bottom of each banana leaf parcel loosely in foil and grill over a low charcoal fire for about 20 minutes. Remove the foil and continue to grill the parcels until banana leaves turn brown about 10 minutes more.To serve, cut and fold open the tops of the parcels.

South China Seas Trading Co.

Granville Island Public Market

125-1689 Johnston Street, Vancouver, Tel: 604.681.5402, www.southchinaseas.ca

Recipe Copyright © 2004, Don Dickson / South China Seas Trading Co. Limited.