Dip with Grilled Fish

Nam Prik Pla Yaang • Dip with Grilled Fish

3-4 red bird's-eye chilies

1 dried chili, cut and soaked

3 cloves garlic, grilled in skin until blackened

2 shallots, grilled in skin until blackened

1 cup (150 g) flaked fish

1/2 teaspoon shrimp paste, roasted

2 tablespoons lime juice

1 tablespoon fish sauce

1 teaspoon sugar

1 teaspoon kaffir lime juice

Pound bird's-eye chilies, then add dried chili, peeled garlic and shallots and continue pounding until ground into a fine paste. Add lime juice, fish sauce and sugar. Mix well and add kaffir lime juice. Serve with vegetables and grilled or fried fish.