Jeow pla (pounded grilled fish dip)

Instructions

1. Grill the whole fish or thick pieces over high heat or in a dry pan for 8 to 10 minutes, turning occasionally, until the flesh flakes easily.
2. Flake the fish, removing bones and skin, then pound it in a mortar with the garlic, chilies and shallots until you get a fine paste.
3. Add the fish sauce, sugar and lime juice, then mix well.
4. Stir in the chopped mint and cilantro at the last moment to keep their fragrance.
5. Taste, adjust the salt and lime, then serve at room temperature with sticky rice.