Spicy Fish Puree with Wrapping Leaves and Dipping Sauce Recipes

Ingredients :

2.5 lb white-fleshed, fresh fish

1 head of garlic

6 Japanese eggplants or 1 large eggplant

2 shallots

1/4 lb rice vermicelli, soaked in hot water for 10 minutes

2 tbsp fish sauce

3 fresh, hot red chilies, seeded and sliced

3 tbsp chopped fresh mint

1 tbsp chopped fresh coriander

Dipping Sauce -

1 fresh red chili pepper, seeded and minced

4 tbsp fish sauce mixed with 2-3 tbsp water

3 tbsp lime juice

1 tsp sugar

pinch of salt

Salad Leaves -

red leaf lettuce

arugula

Boston lettuce

2 scallions, cut in long slivers

sprigs of chervil

basil leaves

coriander sprigs

Method :

Grilled fish over charcoal until well-done. Set aside to cool. In a 375F oven, roast eggplants, shallots and the head of garlic until the skins are charred and the insides soft. Cool. Drop soaked vermicelli in boiling water for 1 minute. Drain and chop roughly. Debone and flake fish. Remove skin from roasted vegetables. In a food processor, puree the fish with the eggplant, shallots, fish sauce, chilies, mint, coriander, and half of the garlic. Stir vermicelli into the puree and place in a serving bowl.

To make the dipping sauce, puree the rest of the garlic with the chili, stir into the remaining sauce ingredients. Heat the dipping sauce ingredients briefly, and cool. Serve the fish and eggplant puree surrounded with the salad leaves and herbs for wrapping, and the dipping sauce on the side.

Serves 6

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