Tom Som Pla

14 ingredients
9 steps

Ingredients

  • 2 tablespoons coriander roots, chopped
  • 1/2 teaspoon peppercorn
  • 3 shallots, chopped
  • 1 pinch salt
  • 1 teaspoon shrimp paste (optional)
  • 7 cups water
  • 2 tablespoons vegetable oil
  • 2 cups fish, sliced
  • 1 tablespoon palm sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons tamarind juice
  • 3 spring onions, finely sliced
  • 2 tablespoons ginger, finely shredded
  • 2 tablespoons cilantro (coriander leaves)

Directions

  1. 1
    In a mortar, pound the coriander root, shallots, salt and peppercorns to a smooth paste.
  2. 2
    Add shrimp paste and pound well to blend.
  3. 3
    Bring the water to a boil in a saucepan.
  4. 4
    Heat oil in a frying pan and fry the paste mixture for a few moments until fragrant.
  5. 5
    Add the fish to the frying pan and coat with the paste, but do not allow the fish to cook through.
  6. 6
    Add the fish mixture to the boiling water and stir.
  7. 7
    Season with the sugar, fish sauce and tamarind water and bring back to a boil. By this time the fish should be cooked.
  8. 8
    Add the ginger and spring onions.
  9. 9
    Serve hot, garnished with cilantro.

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