Jaew bong (anchovy dip)

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, .

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