| 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 <chrisko@mozart.inet.co.th>
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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