Deep-Fried Fish With Nam Prik Num (Hot Chili Sauce) 1 lb meaty white fish (swordfish) 3 unpeeled garlic cloves 1 tablespoon nuoc nam (fish sauce) 5 unpeeled shallots 4 green chili peppers 2 tablespoon nuoc nam 1 long eggplant halved 2 tablespoon lemon juice 2 firm ripe tomatoes, halve 1/2 teaspoon sugar Cut swordfish into chunks, 1 in by 2 in. Sprinkle them with a tablespoon of fish sauce, and arrange on cake rack. Set aside in a warm place until the fish chunks are dry. Grill chili peppers, eggplant, tomatoes, garlic, and shallots over charcoal, or under a broiler until they are charred and softened. Split peppers and discard seeds and white membranes. Peel egg- plant and tomato halves. Squeeze garlic and shallots to press out the softened insides discard the blackened outside. Work all vegetables together in a mortar with a pestle until they form a soft thick paste. Gradually work in 2 tablespoons of fish sauce, lemon juice, and sugar. Heat oil until a small cube of bread dropped into the oil turns golden crisp and brown. Deep-fry the fish until they are crisp and golden. Drain and serve immediately with the chili sauce. Yield: 2