Recipe for Jaew Bong (Anchovy Dip)

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
8 oz	Anchovy fish, fresh or frozen (canned if unavailable, discard as much oil as you can)
1 x	Banana leaf
	----------------- SAUCE ----------------
1/4 cup	Lemon grass, chopped
1/4 cup	Shallots, chopped
1/4 cup	Galangal root, chopped
2 tbl	Thai green chile, chopped
1/4 cup	Tamarind juice (1/2 tbsp of tamarind paste to 1/4 cup hot water, stir until dissolved)
5 x	Leaves Kaffir lime, torn (dont use a knife) or ordinary lime

Instructions:

Instructions: Bone and gut the fish, wrap, neatly, in 30 cm/ 12 inch pieces of the banana leaf, grill on charcoal 4 min. each side. You CAN use broiler or oven at 350F / 180C about 15 min. If you have to use canned, dont grill them, use as they are, without the oil.

So far so good, now place everything in the all-mighty mortar and use the pestle until you have a smooth paste. Besides being great with raw or steamed veggies, its great as a dip for BBQed fish.

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