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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Patara Fine Thai Cuisine
Servings: 1
2 pounds fish bones, using head and tail parts
10 cups water
15 spring onions, pounded
15 shallots, divide into 5 and 10 pieces
15 cilantro roots, divide into 5 and 10 pieces
1 teaspoon roasted shrimp paste
3 tablespoons palm sugar
¼ cup tamarind water
1 tablespoon lime juice
½ teaspoon salt
1 tablespoon ground white pepper
1 tablespoon ginger, julienne
1 tablespoon spring onions, sliced, white part only
3 ounces black cod filet, sliced into 6 small pieces
Simmer fish bones on low heat with pounded spring onion, 5 shallots and 5 cilantro roots in water for 1 hour. Do not boil or the stock will become cloudy. Occasionally skim off scum. Discard the fish bones. Blend roasted shrimp paste, remaining shallots, remaining cilantro roots and 1 cup of the stock and stir. Season the broth with palm sugar, tamarind water, lime juice and salt. Leave to simmer until the soup turns light brown. Strain through a cheese cloth or very fine sieve. Leave to settle and use only the clear portion . Discard the sediment. Extra broth can be frozen for later use.
To serve, boil each erving of the soup in a pot. Add the ginger, spring onions and cod. Season with salt and pepper to taste. Serve as soon as the cod is just cooked.