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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Because it keeps well, this sauce was traditionally used by travelers.
~---------------------------------------------------------------------
~-- Heat the oil in a large skillet to 375oF. Deep-fry the fish
fillets until very crispy and golden brown.
Charcoal-broil/grill the chilies, garlic and shallots until their
outsides are charred. Remove the garlic and shallot skins.
Place the fried fish, chilies, garlic and shallots in a mortor and
mash with the pestle until smooth, or use the blender.
Place the shrimp paste, fish sauce and palm sugar in a small saucepan
and cook for about 15 minutes on medium-high heat, so that the
mixture is reduced to a paste.
Thoroughly combine the mashed ingredients with the reduced sauce
ingredients. Store in a jar with a tight-fitting lid and use as a
dipping sauce or for cooking.
From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.
| Ingredients:
2 Cup(s) Oil For Deep-Frying
2 Pound(s) Freshwater Fish Fillets
1 Cup(s) Dried Green Thai Chili Peppers
1/2 Cup(s) Unpeeled Garlic Cloves
1/2 Cup(s) Unpeeled Whole Shallots
2 Tablespoon(s) Shrimp Paste
1/4 Cup(s) Fish Sauce (Nam Pla)
3 Tablespoon(s) Palm Sugar |
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