Because it keeps well, this sauce was traditionally used by travelers.
2 cups (16 fl oz/500 ml) oil, for deep-frying
2 lb (1 kg) freshwater fish fillets
1cup dried green Thai chili peppers (prik khee noo haeng)
½ cup garlic cloves (kratiem), unpeeled
½ whole shallots, unpeeled
2 tablespoons shrimp paste (gapi)
¼ cup (2 fl oz/60 ml) fish sauce (nam pla)
3 tablespoons palm sugar (nam taan peep)
- Heat the oil in a large skillet to 375 °F (190 °C). Deep-fry the fish fillets until very crispy and golden brown.
- Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. Remove the garlic and shallot skins.
- Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use a blender.
- Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste.
- Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping paste or for cooking.
- Makes 4 cups
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