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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 cups of fish meat sliced, approximately 2 inches by 3 inches by 1 inch
¼ cup cooking oil
3 tablespoons chopped cilantro root
1 teaspoon peppercorns
5 shallots
¼ teaspoon salt
¼ teaspoon shrimp paste
2 tablespoons sugar
3 tablespoons nam pla
2 tablespoons tamarind water
1 teaspoon lime juice
½ cup cut cilantro stems and leaves
3 spring onions, cut
1 tablespoon shredded ginger
1 tablespoon chile shreds
4 cups water
Pound chopped cilantro root, peppercorns, shallots, salt, shrimp paste, tamarind water, and lime juice to make a paste. Heat oil and fry the paste. Add fish slices and cook until not quite done. Bring water to a boil and add the fish slices and paste. Season with sugar, nam pla, tamarind water, and lime juice, and bring to a boil. Skim excess oil from surface and add cilantro stems and leaves, spring onions, and chile shreds for garnish. Serve hot.