12995 Serves 8 Wed Aug 06 08:16:15 -0700 2008 Tue Feb 03 05:36:50 -0800 2009 Licensed http://www.chow.com/recipes/12995 Tue, 03 Feb 2009 13:36:50 GMT This traditional dish is loved by all Lao peoples. Catfish (or other freshwater fish), eggplant, and aromatics are first grilled and then the ingredients are pounded with a mortar and pestle to form a smooth paste. The spicy, smoky, and subtly herbed spread can be served with fresh vegetables or crispy glutinous rice cakes.

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Combine the lemongrass, garlic, makroot leaf, and oil and mix well. Place the fish fillets in a resealable plastic bag and pour in the marinade to cover. Marinate at least 2 hours or overnight, refrigerated.

Grill the marinated fish over a charcoal fire until cooked and flaking. Chop the cooked fish and reserve. (The fish can be prepared 1 day in advance.)

Combine the fish, chiles, shallots, garlic, eggplants, shrimp paste, scallion, cilantro, and makroot leaves in a food processor and blend into a smooth paste.

With the processor running, add just enough stock to achieve a spreadable consistency.

Stir the fish sauce, lemon juice, sugar, and salt together to dissolve. Add this to the fish and eggplant purée. Adjust the seasonings and reserve. (The dip can be made 1 day in advance, stored refrigerated.)

Place a portion of the dip in the center of a plate ringed with the cut vegetables. Garnish with cilantro and shredded mak-root leaf. This dip may be served warm or cold.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1 teaspoon [5 mL] lemongrass, minced very fine

]]> 2 garlic cloves, minced

]]> 2 teaspoons [10 mL] makroot leaf, minced

]]> 2 tablespoons [30 mL] vegetable oil

]]> 1 pound [450 g] catfish fillets or other freshwater fish fillets

]]> 10 Thai chiles, fire roasted

]]> 4 small shallots, fire roasted

]]> 4 garlic cloves, fire roasted

]]> 6 sweet round Lao or Thai eggplant, fire roasted (or 1 Japanese eggplant, fire roasted)

]]> 1 teaspoon [5 mL] shrimp paste

]]> 1 scallion, minced

]]> 2 sprigs of cilantro, chopped fine

]]> 3 makroot leaves, central rib removed, finely minced

]]> 1 to 2 cups [240 to 480 mL] chicken stock

]]> 1 tablespoon [15 mL] fish sauce

]]> 1½ tablespoons [25 mL] fresh lemon juice

]]> 1 tablespoon [15 mL] palm sugar or brown sugar

]]> ½ teaspoon [3 mL] salt

]]> Vegetables for dipping, such as cucumber slices, carrot slices, Belgian endive leaves, baby romaine lettuce leaves, and/or radicchio leaves

]]> Cilantro leaves, for garnish

]]> Finely shredded makroot leaves, for garnish

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