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Fillet fish from the skin and apply salt on both sides. Place vegetables and herbs on the fish, roll it, and then secure it with bamboo sticks to hold the shape.
Add in lightly-crushed lemongrass stalks, kaffir lime leaves, spring onions, and other vegetables in a flat-bottom saucepan with its lid. Add water just to cover the ingredients and let it boil about 3-5 minutes to cook the vegetables and to make the water absorb the aroma from the herbs.
Add in lemon basil and then the rolled fish. Put the lid on and use low heat for about 3 minutes. Turn off the heat once the fish is cooked.
Grill bird’s eye chilies, shallots, garlic and tomatoes until their skins are burnt. They have to be cooked and also get soft and aromatic. After that peel their skins before pounding then season with fish sauce and lime.
Photo © Alisa Jaksakul
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