Jaew Bong (Anchovy Dip) 
| Ingredients : | ||
|---|---|---|
| 8 | oz | Anchovy fish, fresh or frozen (canned if unavailable, discard as much oil as you can) |
| 1 | x | Banana leaf |
| SAUCE | ||
| 1/4 | cup | Lemon grass, chopped |
| 1/4 | cup | Shallots, chopped |
| 1/4 | cup | Galangal root, chopped |
| 2 | tbl | Thai green chile, chopped |
| 1/4 | cup | Tamarind juice (1/2 tbsp of tamarind paste to 1/4 cup hot water, stir until dissolved) |
| 5 | x | Leaves Kaffir lime, torn (don't use a knife) or ordinary lime |
| 4 | x | Cloves garlic |
How to cook :
Bone and gut the fish, wrap, neatly, in 30 cm/ 12 inch pieces of the banana leaf, grill on charcoal 4 min.
each side. You CAN use broiler or oven at 350F / 180C about 15 min.
If you have to use canned, don't grill them, use as they are, without the oil.
So far so good, now place everything in the all-mighty mortar and use the pestle until you have a smooth paste.
Besides being great with raw or steamed veggies, it's great as a dip for BBQ'ed fish.
Tags : Sauce Fish
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