|
Serving Size : 2 Preparation Time :0:00
1 PoundMeaty white fish (swordfish)
3 Unpeeled garlic cloves
1 Tablespoon Nuoc Mam (fish sauce)
5 Unpeeled shallots
4 Green chili peppers
2 Tablespoons Nuoc Mam
1 Long eggplant -- halved
2 Tablespoons Lemon juice
2 Firm, ripe tomatoes -- halved
1/2 Teaspoon Sugar
Cut swordfish into chunks, 1 in by 2 in. Sprinkle them with a tablespoon of fish sauce, and arrange on cake rack. Set aside in a warm place until
the fish chunks are dry. Grill chili peppers, eggplant, tomatoes, garlic, and shallots over charcoal, or under a broiler until they are charred and softened. Split peppers and discard seeds and white membranes. Peel egg-
plant and tomato halves. Squeez garlic and shallots to press out the softened insides; discard the blackened outside. Work all vegetables together in a mortar with a pestle until they form a soft thick paste.
Gradually work in 2 tablespoons of fish sauce, lemon juice, and sugar.
Heat oil until a small cube of bread dropped into the oil turns golden crisp and brown. Deep-fry the fish until they are crisp and golden. Drain
and serve immediately with the chili sauce.
|