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For the fish cakes:
1 pound white fish fillet (preferably spanish mackerel), cubed
1/3 cup coconut milk
4 tablespoons tapioca starch (substitute with corn starch if not available)
1 egg white
1 teaspoon sugar
2 tablespoons chopped green onions
1 1/2 teaspoon salt
1/2 teaspoon ground white pepper
Banana leaves, washed and wiped, cut into 4x6 for wrapping
Toothpicks
For the spicy peanut sauce:
1/2 cup fried peanuts
2-3 red Thai chili peppers
1/2 teaspoon salt
1 tablespoon sugar
2/3 to 1 cup water
2-3 tablespoons lime juice, or rice vinegar
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