Ingredients
3
cloves garlic, finely chopped
1/2
cup finely chopped shallots
1/4
cup sliced fresh pork belly or pancetta
1/3
cup finely chopped lemongrass
1/2
cup shrimp, peeled and washed
1/2
tsp creacked black pepper
10
ounces salted fish (mam sac)
10
ounces snake-head mullet
2
small red chiles, seeded and sliced
1-1/2
cubes cubed eggplant (1 medium)
2
cups shaved water spinach stems
2
cups peeled and sliced lotus stems
Directions
1.
Heat oil in a large pan, add garlic, shallots, pork belly and lemongrass.
3.
Add shrimp, toss quickly until heated through, season with pepper.
4.
In a large saucepan, add water and both types of fish; bring to a boil.
5.
Simmer for 15 minutes or until the fish completely breaks apart.
6.
Remove fish and set aside.
7.
Remove bones and discard. Strain the stock, then boil again with 2 pices of chili, all of the shrimp/pork mixture, eggplant and sugar.
8.
Simmer for 10 minutes or until reduced by one-third.
9.
Set a portion of the fish in individual bowls.
10.
Add stock.Serve with fragrant leaves, sliced water spinach stems, lime wedges, bean sprouts, cucumber, lettuce, banana blossom and lotus root.
11.
HELPFUL HINTS: There are many different grades of mam sac, however, any dried or salted fish will work with this recipe-cod is a good choice.
12.
Soak the salted fish in water for 10-15 minutes and brush clean to remove any dirt or impurities.
13.
For the fresh fish, use a whole fish, or just the head, which is considered a delicacy.
14.
Any firm-fleshed fish can replace the snake-headed mullet.
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