Fish otak-otak with banana blossom salad

Ingredients

• 150ml coconut milk
• 1 tablespoon sugar
• 2 teaspoons corn flour
• 250g mackerel fillet, thinly sliced
• 1 turmeric leaf, thinly sliced
• 500g snapper fillets
• 250g raw prawns, peeled & deveined
• 1 teaspoon salt, dissolved in water
• ½ teaspoon cornflour
• 8 candlenuts
• 8 slices galangal
• 1 stalk lemongrass, ends trimmed & cut into short lengths
• 6 slices turmeric
• 300g shallots, peeled
• 2 teaspoons roasted prawn paste (belacan)
• 3 tablespoons dried chilli paste
• 250g banana blossom
• juice of 1 lemon
• ½ red onion, sliced
• 5 spring onions, thinly sliced
• 3 kaffir lime leaves, thinly sliced
• 1 handful Vietnamese mint leaves
• 1 handful coriander leaves
• 1 handful Thai basil leaves
• 1 teaspoon fish sauce
• 3 garlic cloves, roughly chopped
• 2 Dutch carrots, halved and blanched