Tom Som Pla

• 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)

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

coriander roots, peppercorn, shallots, salt, shrimp, water, vegetable oil, fish, palm sugar, fish sauce, tamarind juice, spring onions, ginger, cilantro

Taken from www.food.com/recipe/tom-som-pla-228226 (may not work)