one catfish, to yield about half a pound of catfish pieces.
6 thin slices of kha (galangal)
6 thin slices of khing (ginger)
4 hom daeng (shallots - purple onions)
6-8 prik chi fa haeng (dried red Thai jalapenas)
4 kratiem (cloves of garlic - with skins)
2-3 stalks of takrai (lemon grass or citronella), cut in 2" pieces
half a cup of nam pla (fish sauce)
half a cup of nam som makham (tamarind juice)
1: Deep fry the catfish whole in very hot oil until the skin is very
Remove and drain.
When cool enough to handle, remove the head and the tail (don't waste it
- it can be added to your fish stock pot, or fed to the cat), then break
the rest into large bite sized pieces, discarding the major bones.
2: on a grill or barbeque, grill the galangal, ginger, shallots,
jalapenas, garlic and lemon grass until slightly charred.
discard the skins, and chop, then pound to a paste in a mortar and
pestle or a food processor.
3: Bring about 3 cups of water to a rolling boil, and add the ingredients,
after one minute lower the heat to a simmer, cover and simmer for about
Taste and adjust the seasoning.