Smoky Grilled-Fish Num Banh Chok

Method

1. Make a dried-shrimp stock. Toast the dried shrimp in a dry 18 cm pot on medium heat for 2 min until they smell nutty, then pour in the water. When it boils, lower to medium-low heat, simmer for 15 min, then strain and keep only the liquid.

   Add in this stepDried shrimp 10 gWater 800 ml

   medium heat→medium-low heat

2. While the stock simmers, pound the kroeung. Thinly slice the pale part of the lemongrass, the galangal, the peeled fresh turmeric (wear gloves; it stains), garlic and shallots. Remove the central vein from half the lime leaves and shred them as finely as you can. Pound everything in a mortar for 8 min into a smooth paste. The finer the paste, the silkier the gravy.

   Add in this stepLemongrass stalks 2Galangal 20 gFresh turmeric root (or 1 tsp ground) 15 gGarlic cloves 4Shallots 2Makrut lime leaves 2

3. Pat the fish very dry and brush it thinly with oil. Heat a 26 cm grill pan on medium-high heat until very hot, lay the fish in skin side down and cook for 9 min in total, turning once, until the skin is charred and the flesh opaque. Let it cool a little, then remove the skin and bones and flake the flesh. This charred note recreates the charcoal-grilled fish used at Cambodian market stalls.

   Add in this stepSkin-on white fish fillet 300 gVegetable oil 1 tbsp

   medium-high heat

4. Open the can and spoon the thick cream from the top into a pot (the amount listed). Cook on medium heat for 4 min, stirring, until the cream splits and clear oil seeps out. Add the kroeung and fry for 3 min, then stir in the prahok or shrimp paste. Move on once the paste, fried in the coconut oil, smells deep and toasty.

   Add in this stepCoconut milk (unshaken can) 90 mlPrahok or shrimp paste ¾ tsp

   medium heat

5. Put the flaked fish in the mortar with 2 tablespoons of the fried paste and pound lightly until fluffy, then return it to the pot. Add the strained shrimp stock, most of the remaining coconut milk (keep a little for finishing), the rest of the lime leaves, torn, the fish sauce and the palm sugar. Simmer on medium-low heat for 12 min, until the gravy thinly coats the back of a spoon. Taste and finish with a little more fish sauce if needed.

   Add in this stepCoconut milk (unshaken can) 180 mlMakrut lime leaves 2Fish sauce 1½ tbspPalm sugar 1½ tsp

   medium-low heat

6. Bring plenty of water to the boil in a 20 cm pot on high heat and cook the noodles for 4 min. Rinse in cold water, drain well and twirl into small nests. Meanwhile toast the peanuts in a dry pan until golden and chop them coarsely.

   Add in this stepThin dried rice noodles 160 gRoasted peanuts 20 g

   high heat

7. Wash the bean sprouts, finely slice the cucumber, beans and banana blossom or cabbage, and pick the herb leaves. Put noodle nests and vegetables in bowls, ladle over the hot gravy, drizzle with the reserved coconut milk and scatter with peanuts. Serve with lime.

   Add in this stepBean sprouts 80 gCucumber 1Long beans or green beans 4Banana blossom or cabbage, finely shredded 60 gMint 10 gThai basil 10 gLime 1Coconut milk (unshaken can) 30 ml