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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 pound meaty white fish, like swordfish
3 unpeeled garlic cloves
1 tablespoon nam pla
5 unpeeled shallots
4 green chili peppers
2 tablespoons nam pla
1 long eggplant, halved
2 tablespoons lemon juice
2 firm, ripe tomatoes, halved
½ teaspoon sugar
Cut swordfish into chunks, 1 inch by 2 inch. 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 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 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.