March 22, 2024
Ingredient
8 red chillies, medium-hot (about 4 cm [1½ in] long when mature); 3 green/yellow chillies (about 4 cm [1½ in] long when mature); 1 small of white-fleshed fish (20 cm [8 in]); 1 small of head garlic (or 3 large cloves); 1 hog plum (optional; see substitutes, above); 1 t salt (or to taste); 1 t stock powder (optional). Only use if liquid stock is not used to finish the recipe. If omitting stock powder, add 1 tablespoon of fish sauce, soy sauce or more salt; 2 T liquid stock or water; 2 stems coriander, including the leaves, chopped finely (optional).
Method:
1. Thread the chillies on toothpicks or a bamboo skewer.
2. Place the fish, garlic cloves, plum and the threaded chillies on a wire rack or mesh screen and grill over a low flame using a charcoal or gas burner. Alternately, place the ingredients on a sheet of tinfoil and grill over an electric element or under an oven grill for the same duration.
3. Turn the fish infrequently, the garlic and chillies more frequently. When the chillies are slightly charred and the hog plum is soft, about 7 minutes, remove them. The garlic and fish will take longer, about 12 and 15–20 minutes respectively. When each is ready, remove.
4. Deskewer the chillies, peel the garlic cloves and the hog plum, or its substitute, and debone the fish as each is cool enough to handle.
5. Place the salt and stock powder, or its substitute, in a mortar or food processor.
6. Add the chillies and peeled garlic to the mortar and pound several minutes. Add the fish flesh and some grilled skin and pound; add the hog plum and process until smooth.
7. To finish, add up to 2 tablespoons of water or liquid stock and the finely chopped coriander, if using, to make a thick paste. Taste and adjust the flavour with extra salt, lime juice or tamarind water.
Most of information come from Food from Northern Laos (The Boat Landing Cookbook).
