I N F O This recipe is from Mom Ratchawongse Theuang Sanitsawongse.
P a g e The paste: pound ingredients in order in a mortar to a smooth paste.
Heat oil in a frying pan and toast the paste until it becomes fragrant and golden. Add sugar, and when it begins to caramelize – be careful! it burns very quickly – add fish sauce. Cover with clear soup or water, and when it boils, add fish and celery. Cover with additional cooking liquid and simmer gently over low heat: 2 to 3 min for a fillet, 5 to 10 min for a whole fish. Remove from heat and let rest in a warm place for a few minutes.
Taste – the clear soup should taste salty and sweet – and season accordingly.
Serve sprinkled with shallots, coriander and pepper.