RECIPES OF LAOS

Ingredients

1 large

1 small

3

1 whole

3 cups

1/2 lb

1

1 - 2 tsp

1/2

Fresh jalapeno chile pepper
Japanese eggplant
Shallots (unpeeled)
Garlic (head)
Chicken stock (or water)
Catfish fillets (cut into 1-inch pieces)
Fresh lime (juice)
Fish sauce (adjust to taste)
Cucumber (peeled, seeded and cut into 1/2-inch dice)
Fresh cilantro (finely chopped)
Lime wedges for garnish

1. Grill the chiles, eggplant, shallots and garlic over a fire or under a broiler
2. When they are nice and brown peel them and pureé in a blender or food processor (For the traditionalist, pound the ingredients together in a mortar)
3. Poach the fish in the chicken stock until cooked
4. Remove to individual warmed bowls
5. Stir the pureed vegetables into the poaching liquid, bring to a boil and remove from heat
6. Add lime juice, fish sauce, cilantro and cucumber to the soup, and ladle over the catfish
7. Serve immediately with lime wedges