Otak Otak (Grilled Fish Quenelles)

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15 dried hot red chiles, seeded

2 tablespoons chopped peeled fresh lemongrass (about 2 stalks)

5 candlenuts or macadamia nuts

1 (2-inch) piece fresh galangal, peeled and coarsely chopped

1 (2-inch) piece fresh turmeric, peeled and coarsely chopped

15 shallots, peeled and coarsely chopped (about 1 pound)

1 teaspoon belacan (Malaysian shrimp paste) or 2 teaspoons fish sauce

2 tablespoons coriander seeds

2 tablespoons canola oil

1/2 cup thick regular coconut milk

1/2 cup light coconut milk

1 large egg, lightly beaten

1 pound Spanish or other mackerel fillet, skinned

1/4 cup superfine sugar (such as castor sugar)

1 teaspoon salt

8 Kaffir lime leaves, stemmed and cut into thin strips

18 banana leaves, cut into 6-inch squares

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