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Ingredients
- 1 lb meaty white fish, (swordfish)
- 3 x unpeeled garlic cloves
- 1 Tbsp. nuoc nam, (fish sauce)
- 5 x unpeeled shallots
- 4 x green chili peppers
- 2 Tbsp. nuoc nam
- 1 x long eggplant, halved
- 2 Tbsp. lemon juice
- 2 x hard, ripe tomatoes, halve
- 1/2 tsp sugar
Directions
- Cut swordfish into chunks, 1 in by 2 in. Sprinkle them with a Tbsp. of fish sauce, and arrange on cake rack. Set aside in a hot place till the fish chunks are dry. Grill chili peppers, eggplant, tomatoes, garlic, and shallots over charcoal, or possibly under a broiler till they are charred and softened. Split peppers and throw away seeds and white membranes. Peel egg- plant and tomato halves. Squeeze garlic and shallots to press out the softened insides; throw away the blackened outside. Work all vegetables together in a mortar with a pestle till they form a soft thick paste. Gradually work in 2 Tbsp. of fish sauce, lemon juice, and sugar. Heat oil till a small cube of bread dropped into the oil turns golden brown crisp and brown. Deep-fry the fish till they are crisp and golden brown. Drain and serve immediately with the chili sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 799g | |
| Recipe makes 2 servings | |
| Calories 453 | |
| Calories from Fat 130 | 29% |
| Total Fat 14.54g | 18% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 136mg | 6% |
| Potassium 2095mg | 60% |
| Total Carbs 34.81g | 9% |
| Dietary Fiber 14.7g | 49% |
| Sugars 16.76g | 11% |
| Protein 49.57g | 79% |
