Spicy Fried Fish Balls (Otak-Otak)

• 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
• 1/2 lemon grass stalk, outer layers removed, core thinly sliced
• 1 tablespoon ground coriander
• 1/4 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
• 23 cup coconut milk
• 4 to 5 tablespoons rice flour
• 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

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.
2. Transfer to bowl.
3. In food processor, blend cod and mackerel to a smooth paste.
4. Add eggs.
5. Gradually pulse in aromatics and coconut milk, alternating ingredients, until incorporated.
6. Pulse in rice flour until you can form paste into a ball.
7. To make sauce, whisk remaining ingredients, other than oil and panko, in a bowl.
8. In a saucepan or wok, heat 3 inches oil to 375 degrees.
9. Meanwhile, grind panko in a food processor or mortar and pestle.
10. Using wet hands, roll fish paste into 2-inch balls.
11. Dip balls into panko and coat evenly.
12. Fry, turning frequently, until golden brown all over, 3 to 4 minutes.
13. Drain on a paper-towel-lined plate.
14. Serve with dipping sauce.

shallots, chilies, lime, turmeric, lemon grass stalk, ground coriander, ground white pepper, cod filets, mackerel, eggs, coconut milk, rice flour, chilies, garlic, shallot, freshly squeezed juice, chinchalok, canola oil, bread crumbs

Taken from cooking.nytimes.com/recipes/8816 (may not work)