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1 lb (500g) catfish or other whitefish
fillets such as cod or snapper
vegetable oil for brushing
1 large globe eggplant (aubergine) or 4
large Asian (slender) eggplants, 1.25 lb (625g) total weight
6 cloves garlic, unpeeled
2 shallots, unpeeled
2 tbsp fish sauce, or to taste
3 red Fresno or serrano chiles, seeded and
finely chopped
2 green (spring) onions, including 1 inch
3 tbsp chopped fresh mint
2 tbsp chopped fresh Thai basil
2 tbsp fresh coriander (cilantro) leaves
2 fresh dill sprigs, chopped
1 tsp salt, or to taste
Dipping Sauce -
1 fresh red chile, seeded and finely minced
3 tbsp fish sauce
1/4 cup (2 fl oz/60ml) fresh lime juice
1 tbsp sugar
1/4 cup (2 fl oz/60m) water
Salad and herbs -
1 head red-leaf or butter (Boston) lettuce,
leaves separated
1 handful fresh Thai basil leaves
1 handful fresh coriander (cilantro) leaves
1 handful fresh
polygonum leaves
1 handful fresh mint leaves
1 cucumber, peeled, seeded, and cut into
thin strips 1/8 inch (3mm) wide and 2 inches (5cm) long |
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Method :
Prepare a
medium-hot fire in a charcoal grill.
Brush the fish
fillets with oil. Place the fish on the grill rack and grill, turning
once, until opaque throughout, about 5 minutes total per 1/2 inch (12 mm)
at the thickest point of the fillets. Transfer the fish to a platter and
let cool. Break up the cooled fish into chunks; set aside.
Using a skewer,
puncture the eggplant(s) in several places and set over the charcoal fire.
Grill, turning occasionally, until the skin(s) blacken and the flesh is
very tender, about 20 minutes for the globe eggplant and 10 minutes for
the Asian eggplants. Remove from the grill and let cool. Cut in half
lengthwise and scoop out the tender flesh; set aside.
Meanwhile,
thread the garlic cloves and shallots on a metal skewer and set over the
charcoal fire. Grill, turning occasionally, until charred and tender,
10-15 minutes. Remove from the grill and set aside to cool. Peel the
garlic and shallots.
In a food
processor, combine the fish chunks, eggplant flesh, 4 of the garlic
cloves, the shallots fish sauce, chiles, green onions, mint, basil,
coriander leaves and dill. Process until a smooth puree forms. If it is
too thick, thin the puree with a little water to the consistency of a
thick dip. Add the salt and taste and adjust the seasonings. Transfer to a
serving bowl.
To make the
dipping sauce, in a mortar, combine the remaining 2 grilled garlic cloves
and the chile and pound to a puree. Stir in the fish sauce, lime juice,
sugar, and water. Pour into a saucer.
Arrange the
lettuce, basil, coriander, polygonum, and mint leaves, and the cucumber
strips around the edges of a large platter and place the bowl of
fish-eggplant puree in the middle.
Each dinner
takes a lettuce leaf, scatters a few herb leaves and strips of cucumber in
the center, adds a dollop of the puree, rolls up the lettuce leaf, dips
the roll into the sauce, and eats it out of hand.
Serves 4-6
Note
- A popular dish in Laos, this fish puree typifies the complex herbaceous
flavors present in the traditional foods of Indochina. I prefer the rich
taste imparted by grilling the fish over a charcoal fire, although some
cooks boil the fish for this recipe.
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