Login to Save Like

Ingredients

• 1 teaspoon [5 mL] lemongrass, minced very fine
• 2 garlic cloves, minced
• 2 teaspoons [10 mL] makroot leaf, minced
• 2 tablespoons [30 mL] vegetable oil
• 1 pound [450 g] catfish fillets or other freshwater fish fillets
• 10 Thai chiles, fire roasted
• 4 small shallots, fire roasted
• 4 garlic cloves, fire roasted
• 6 sweet round Lao or Thai eggplant, fire roasted (or 1 Japanese eggplant, fire roasted)
• 1 teaspoon [5 mL] shrimp paste
• 1 scallion, minced
• 2 sprigs of cilantro, chopped fine
• 3 makroot leaves, central rib removed, finely minced
• 1 to 2 cups [240 to 480 mL] chicken stock
• 1 tablespoon [15 mL] fish sauce
• 1½ tablespoons [25 mL] fresh lemon juice
• 1 tablespoon [15 mL] palm sugar or brown sugar
• ½ teaspoon [3 mL] salt
• Vegetables for dipping, such as cucumber slices, carrot slices, Belgian endive leaves, baby romaine lettuce leaves, and/or radicchio leaves
• Cilantro leaves, for garnish
• Finely shredded makroot leaves, for garnish

Description

This Traditional Dish Is Loved By All Lao Peoples. Catfish (or Other Freshwater Fish), Eggplant, And Aromatics Are First Grilled And Then The Ingredients Are Pounded With A Mortar And Pestle To Form A Smooth Paste. The Spicy, Smoky, And Subtly Herbed Spre

Chow