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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Spicy Thai Cuisine
1 pound sea perch (pla gapong kao)
3 disk shaped slices of ginger
2 disk shaped slices of galangal
7 prik ki nu, crushed
2 kaffir lime leaves, torn into pieces
2 lemon grass stalks, sliced and crushed
1 chopped cilantro plant
2 shallots, crushed
2 tablespoons nam pla
3 to 4 tablespoons tamarind juice
2 cups water
Scale, clean, and wash the fish, set then set aside to drain. Put the water in a pot and bring it to a boil. Put in the lemon grass, ginger, galangal, and the shallots, and then the fish. Season with the nam pla and tamarind juice. When the pot returns to boiling and the fish is done, add the chile and kaffir lime leaves. Taste and adjust as required and then turn off the heat. Pour into a bowl, sprinkle with the cilantro and serve hot.