Lao Poached Bass with Shallots, Eggplant, and Chiles | Saveur

Name: Lao Poached Bass with Shallots, Eggplant, and Chiles | Saveur
Ingredients: 1 whole whole black bass, scaled and gutted, filets removed, bones and head reserved (about 4 lbs.); 1 tbsp. sugar; 10 Kaffir lime leaves; 2 stalks lemongrass, smashed and cut into 4” pieces; 1 (2") pieces galangal, thinly sliced; Fish sauce, to taste to taste (Schwader recommends 3 Crabs ); 5 apple eggplants, sliced; 5 cloves garlic, peeled; 4 red thai chiles, stemmed; 4 shallots, peeled; 2 jalapenos, stemmed; Lime wedges, for serving; Cilantro, cucumber slices, and shredded cabbage, for serving; Sticky rice, for serving

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Funky fermented fish sauce adds deep flavor to this Lao seafood dish, which is best eaten with warm sticky rice.

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Ingredients

1 whole whole black bass, scaled and gutted, filets removed, bones and head reserved (about 4 lbs.)
1 tbsp. sugar
10 Kaffir lime leaves
2 stalks lemongrass, smashed and cut into 4” pieces
1 (2") pieces galangal, thinly sliced
Fish sauce, to taste to taste (Schwader recommends <a href="http://www.amazon.com/Three-Crabs-Brand-Fish-Sauce/dp/B0000CNU54">3 Crabs</a>)
5 apple eggplants, sliced
5 cloves garlic, peeled
4 red thai chiles, stemmed
4 shallots, peeled
2 jalapenos, stemmed
Lime wedges, for serving
Cilantro, cucumber slices, and shredded cabbage, for serving
Sticky rice, for serving