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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

Chow