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The pickled fish and fresh fish together make this thicker dipping sauce suitable for any selection of fresh vegetables.
8 oz (250 g) pickled fish
2 cups (16 fl oz/500 ml) water
8 oz (250 g) firm-fleshed freshwater fish
2 stalks lemon grass/citronella (ta-krai), chopped
6 garlic cloves (kratiem), minced
¼ cup chopped green Thai chili peppers (prik khee noo)
6 shallots, chopped
2 teaspoons chopped galangal (kha)
1/3 cup (3 fl oz/90 ml) fish sauce (nam pla)
1/3 cup (3 fl oz/90 ml) lime juice
- Boil the pickled fish in the water for 10 minutes. Strain, pressing as much liquid through as possible. Reserve only the liquid, discarding the pickled fish.
- Broil/grill the freshwater fish until done, then remove all the bones, reserving the cooked flesh.
- Put the lemon grass, garlic, chilies, shallots and galangal in a mortar and pound with a pestle until ground to a coarse mash.
- Add the fish sauce, lime juice and strained fish juice. Combine thoroughly with the finely chopped cooked fish flesh and remove to a bowl. Use as a dip for any fresh vegetables.
-Makes 3 cups
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