Put all the ingredients for the paste into a mortar and pound using a pestle for about 10 minutes until the paste is smooth.
|300||g||fish fillets (thinly sliced)|
|3||c||chicken stock (or water)|
|2||long beans (chopped in 1 inch pieces)|
|1⁄2||c||white radish root (sliced)|
|2||c||water mimosa (or white Chinese cabbage - cut into bite-sized pieces)|
|6||big, red dried chillies (seeds removed and soaked in water for at least 10 minutes and then finely chopped)|
|2||T||lesser ginger (peeled and chopped)|
|3||T||dried shrimp (ground)|
Put all the ingredients for the paste into a mortar and pound using a pestle for about 10 minutes until the paste is smooth. All the ingredients for the paste can also be put into a blender and liquidised. If the paste is too dry to liquidise then you may need to add a bit of water.
Put the paste into a pan along with the stock and bring to the boil. When it is boiling, add the palm sugar and stir gently. Add the fish sauce, followed by the carrot, long beans and white radish root and simmer for 5 minutes.
Add the tamarind juice and stir. Then add the fish and cook for 5 minutes. Put the water mimosa into a serving bowl and pour the soup over the top. Serve.