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1
Place chiles in a medium bowl; cover with boiling water. Let stand for 30 minutes or until tender, and drain. Combine chiles, lemongrass, and next 3 ingredients (through turmeric) in a food processor, and process until finely ground. Add shallots and belacan; process until ground.
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2
Heat a large skillet over medium heat. Add coriander seeds to pan; cook 1 minute or until toasted, shaking pan occasionally. Add seeds to chile mixture; process until ground.
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3
Increase heat to medium-high. Add oil to pan, and swirl to coat. Add chile mixture to pan. Stir-fry for 5 minutes or until fragrant. Combine regular and light coconut milks, stirring with a whisk. Add coconut mixture to spice mixture, stirring to combine, and bring to a boil. Remove from heat. Cool for 15 minutes; stir in egg.
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4
Place fish in food processor, and process until finely ground. Combine spice mixture, fish, sugar, 1 teaspoon salt, and lime leaves in a large bowl. Divide mixture into 18 equal portions (about 3 1/2 tablespoons each).
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5
Preheat grill to medium-high heat.
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6
Working with 1 banana leaf at a time, place leaf on grill. Grill 1 minute or until leaf color brightens and texture softens; remove leaf from grill. Spoon 1 portion fish mixture into center of leaf, shaping mixture into a 2 x 3-inch rectangle, and fold sides of banana leaf over fish mixture. Secure leaf with wooden picks. Repeat procedure with remaining banana leaves and fish mixture to yield 18 parcels.
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7
Arrange parcels on grill rack, and grill for 3 minutes on each side or until desired degree of doneness. Chill at least 1 hour before serving.
