| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Sauce | 1 | Servings |
INGREDIENTS
| 8 | oz | Anchovy fish; fresh or frozen (canned if unavailable; discard as much oil as you can) |
| 1 | Banana leaf | |
| 1/4 | c | Lemon grass; chopped |
| 1/4 | c | Shallots; chopped |
| 1/4 | c | Galangal root; chopped |
| 2 | tb | Thai green chile; chopped |
| 1/4 | c | Tamarind juice (1/2 tbsp of tamarind paste to 1/4 cup hot water; stir until dissolved) |
| 5 | Leaves Kaffir lime; torn (don't use a knife) or ordinary lime | |
| 4 | Cloves garlic |
INSTRUCTIONS
SAUCE Date: Thu, 21 Mar 1996 13:42:48 +0700 From: Chris Kridakorn - Odbratt <[email protected]> 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, http://www.erols.com/hosey.
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