Tom Som Pla Recipes

Steps:

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

Steps:

• Heat the oil in a wok or skillet over medium heat and stir fry teh garlic until fragrant and golden brown, 1-2 minutes. Set aside.
• In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to medium and add the galangal and tang chye. Season with the salt and pepper and simmer for about 7 minutes.
• Add the rice and bring the mixture to a boil.
• Add the fish pieces and simmer for about 5 minutes until fish is cooked.
• Stir in the celery and fish sauce and remove from heat.
• Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.