Deep-Fried Fish With Nam Prik Num (Hot Chili Sauce)

Recipe Ingredients

1 lb	454g / 16oz	Meaty white fish - (swordfish)
3		Unpeeled garlic cloves
1 tablespoon	15ml	Nuoc nam - (fish sauce)
5		Unpeeled shallots
4		Green chili peppers
2 tablespoons	30ml	Nuoc nam
1		Long eggplant - halved
2 tablespoons	30ml	Lemon juice
2		Firm - ripe tomatoes, halve
1/2 teaspoon	2.5ml	Sugar

Recipe Instructions

Cut swordfish into chunks, 1 in by 2 in. Sprinkle them with a tablespoon of fish sauce, and arrange on cake rack. Set aside in a warm place until the fish chunks are dry. Grill chili peppers, eggplant, tomatoes, garlic, and shallots over charcoal, or under a broiler until they are charred and softened. Split peppers and discard seeds and white membranes. Peel egg- plant and tomato halves. Squeeze garlic and shallots to press out the softened insides; discard the blackened outside. Work all vegetables together in a mortar with a pestle until they form a soft thick paste. Gradually work in 2 tablespoons of fish sauce, lemon juice, and sugar. Heat oil until a small cube of bread dropped into the oil turns golden crisp and brown. Deep-fry the fish until they are crisp and golden. Drain and serve immediately with the chili sauce.

Source:
Darley Street Thai Restaurant

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