Fish & Seafood
INGREDIENTS
Dried scallop, fried in sunflower oil to golden brown, pounded in mortar
Dried shimp, fried in sunflower oil to golden brown, pounded in mortar
Sunflower oil (use for frying dried shrimp and scallop, reserve for making paste)
Coconut water
Garlic, finely minced
Red jinda chili, finely minced
Anchovy, rinsed, finely minced
Fingerroot, finely minced
Coconut water
Bay leaf
Dark palm sugar
Fish sauce
Butter
METHOD
In saucepan over medium heat, cook garlic with red jinda chili, anchovy, and fingerroot until light golden brown, then add fried dried seafood, coconut water, bay leaf, remaining sunflower oil from fried seafood, and simmer over low heat for about 1 hour until flavors are combined.
Remove from heat, add butter, season with fish sauce and dark palm sugar as needed.