Yield: 1 Servings
Measure | Ingredient |
---|---|
8 ounces | Anchovy fish; fresh or frozen (canned if unavailable; discard as much oil as you can) |
1 \N | Banana leaf |
¼ cup | Lemon grass; chopped |
¼ cup | Shallots; chopped |
¼ cup | Galangal root; chopped |
2 tablespoons | Thai green chile; chopped |
¼ cup | Tamarind juice (1/2 tbsp of tamarind paste to 1/4 cup hot water; stir until dissolved) |
5 \N | Leaves Kaffir lime; torn (don't use a knife) or ordinary lime |
4 \N | Cloves garlic |
SAUCE
Date: Thu, 21 Mar 1996 13:42:48 +0700 From: Chris Kridakorn - Odbratt <chrisko@...> Subject: Dipping Sauce from Hell, Part II Bone and gut the fish, wrap, neatly, in 30 cm/ 12 inch pieces of the banana leaf, grill on charcoal 4 min. each side. You CAN use broiler or oven at 350F / 180C about 15 min. If you have to use canned, don't grill them, use as they are, without the oil.
So far so good, now place everything in the all-mighty mortar and use the pestle until you have a smooth paste. Besides being great with raw or steamed veggies, it's great as a dip for BBQ'ed fish.
CHILE-HEADS DIGEST V2 #272
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .