MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Deep-Fried Fish With Nam Prik Num (Hot Chili Sauce)
 Categories: Seafood, Thai
      Yield: 1 Servings
 
      1 lb Meaty white fish (swordfish)
      3 cl Garlic; unpeeled
      1 tb Nuoc Mam (fish sauce)
      5    Shallots; unpeeled
      4    Green chili peppers
      2 tb Nuoc Mam
      1    Long eggplant; halved
      2 tb Lemon juice
      2    Firm, ripe tomatoes;
           - halved
    1/2 ts Sugar
 
  Cut swordfish into chunks, 1x2". Sprinkle them with 1 tb 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 eggplant
  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 tb 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.

  From: pcharles@iastate.edu
  Date: 03-14-95
 
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