Vegetable salad with fish dip

Vegetable salad with fish dip

Pon pa

By
From
South East Asian Food

This recipe bears a family resemblance to the northern Thai Nam prik num and is served the same way.

Ingredients

Quantity Ingredient
500g skinned fish fillets
3-5 tablespoons country fish paste water
6 green golf-ball eggplant
or 4 small purple cigar-shaped eggplant
5 fresh chillies
8-10 garlic cloves
5 green shallots
1 tablespoon fish sauce
3 spring onions, chopped
1/4 cup roughly chopped coriander leaves

Method

  1. Put the fish and the country fish paste water in a saucepan, add water to barely cover and poach the fish until it is cooked. Bone it and flake the flesh, keeping it aside and reserving the stock in which it was cooked. Boil the eggplant until cooked and remove their skins. If using cigar-shaped eggplant, bake or grill rather than boil them. Put the chillies, garlic and the whole green shallots in the embers of a charcoal fire or under a griller on high heat and grill them until the skins are dark brown. Peel off their skins and slice them.
  2. In a mortar or a food processor attachment, mash the chillies, garlic and shallots to a smooth paste. Add the fish, eggplant and fish sauce and mash or blend further. Lastly add some of the water in which the fish was cooked until you achieve the desired consistency (I prefer it not too thin or smooth).
  3. Remove the mash from the blender, mix in the chopped spring onion and most of the coriander. Serve in a bowl with the rest of the coriander sprinkled on top and place on a platter as a dip accompanied by separate mounds of cucumber strips, light steamed stringless beans that have been topped and tailed and any other raw or lightly steamed vegetables.
Tags:
SBS
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