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This paste is a very popular dip, used in the Northeast to add flavor to any fresh vegetable or cooked meat.
8 oz (250 g) fresh/frozen anchovy fish (use canned if unavailable)
1 banana leaf
SAUCE
¼ cup chopped lemon grass/citronella (ta-krai)
¼ cup chopped shallots
¼ cup chopped galangal (kha)
2 tablespoons chopped green Thai chili peppers (prik khee noo)
¼ cup (2 fl oz/60 ml) tamarind juice (ma-kaam piag)
5 lime leaves, sliced
4 garlic cloves (kratiem)
- Remove the head and bones of the anchovy fish. Cut the banana leaf in 12-in (30-cm) pieces. Neatly wrap the anchovy fish together using the banana leaf sections.
- Cook the wrapped anchovy fish over charcoal for 4 minutes on each side. The fish can also be broiled/grilled, or baked in the oven at 350 F (180 C) for 15 minutes. If using canned anchovies just drain away the oil.
- Remove the fish from the banana leaves and place them in a mortar with the sauce ingredients and mash with a pestle until all ingredients are combined.
- Serve the paste as a dip for barbecued fish and steamed or fresh vegetables.
-Serves 4
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