© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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5 large short bodied mackerels
10 to 15 broken hot chilies
7 finely sliced shallots
½ cup shredded young ginger
5 finely slice lemon grass stems
2 table spoons finely sliced kaffir lime leaves
1 cup horapha sweet basil leaves
2 table spoons ground roasted peanuts
2 to 3 table spoons lime juice
2 table spoons fish sauce
fresh Chinese cabbage, yard-long beans, cabbage, spring onions, corlander greens
Fry the mackerel golden brown and remove the meat.
Toss with the meat the lemon grass, ginger, shallot, chilies, kaffir lime leaf, sweet basil leaves, fish sauce, and lime juice.
Just before serving, sprinkle with the ground peanut, and serve with the fresh vegetable.