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| 8 x ca. 30 g | Anchovy fish; fresh or frozen (canned if unavailable; discard as much oil as you can) |
| 1 | Banana leaf |
| 1/4 Tasse | lemongrass chopped |
| 1/4 Tasse | Shallots chopped |
| 1/4 Tasse | Galangal root; chopped |
| 2 Esslöffel | Thai green chile; chopped |
| 1/4 Tasse | Tamarind juice (1/2 tbsp of tamarind paste to 1/4 cup hot water; stir until dissolved) |
| 5 | Leaves Kaffir lime; torn (don't use a knife) or ordinary lime |
| 4 | cloves garlic |
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Subject: Dipping Sauce from Hell, Part Ii
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 / 180 °C 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.
Chile-Heads Digest V2 #272
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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