2 cups of fish meat sliced, approximately 2 inches by 3 inches by 1 inch
1/4 cup cooking oil
3 tablespoons chopped cilantro root
1 teaspoon peppercorns
5 shallots
1/4 teaspoon salt
1/4 teaspoon shrimp paste
2 tablespoons sugar
3 tablespoons nam pla
2 tablespoons tamarind water
1 teaspoon lime juice
1/2 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.