This dish is ideal for those who don’t like dealing with fish bones. It comes to the table aromatic with lemongrass and ginger. Be sure not to taste for seasoning until after you have added the lime juice; it brings all the flavors together. Serve as a main course, with a salad or a vegetable side, or as an appetizer.
Rinse the fish. Put about ¾ inch water in a 10- to 12-inch heavy skillet and place over medium-high heat. Add
Remove the fish to a platter and let cool for a few minutes. (Set the broth aside for another purpose.) Lift the flesh off the bones and pull it into smaller flakes or pieces; discard the skin and bones.
If you have a mortar, pound the shallots, garlic, ginger, and lemongrass to a paste; set aside. Alternatively, put them in a miniprocessor and process.
Place a wide heavy skillet or a wok over medium heat. Add the oil, then stir in the remaining
Transfer to a shallow serving bowl, add the fried shallots, and toss. Add the lime juice and toss again, then taste; add a little salt if you wish. Put out the lime wedges so guests can squeeze on extra lime juice.
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