1/2tablespooncoriander roots (รากผักชี)scraped, washed and chopped
1/4tablespoonThai garlic (กระเทียมไทย)
1/2teaspoonwhite peppercorns (พริกไทย) (S1)roasted and grounded
For the curry:
2tablespoonsfingerrootsliced into thin juliennes
kaffir lime leaves (ใบมะกรูด)
1cupThai basil (ใบโหระพา)
1cupholy basil (ใบกะเพรา)
1/2cupcoconut cream (หัวกะทิ)
1 1/2cupscoconut milk (หางกะทิ)
For the curry paste:
10dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง)roasted to 30% char and rehydrated
1teaspoonsea salt (เกลือทะเล)
1 1/2tablespoonslemongrass (ตะไคร้)
1tablespoonsgalangal (ข่า)thinly sliced
1teaspoonkaffir lime zest (ผิวมะกรูด)
2teaspoonscoriander roots (รากผักชี)scraped, washed and chopped
4piecesfingerroot (krachai) (กระชาย)
1tablespoonThai garlic (กระเทียมไทย)thinly sliced
2tablespoonsshallots (หอมแดง)thinly sliced
1teaspoonwhite peppercorns (พริกไทย) (S1)roasted and grounded
1teaspooncoriander seeds (malet phak chee) (เมล็ดผักชี) (S2)roasted and grounded
Seasoning:
1partfish sauce (น้ำปลา)
1/2partpalm sugar (น้ำตาลมะพร้าว)
Instructions
Prepare the fish balls:
Start by processing the clown featherback fish. In an earthen mortar and pestle, pound the fish meat vigorously to develop its actomyosin protein structure and improve its texture as it steams. You can add ice cubes from time to time, to keep the fish mixture chilled and prevent the fats from melting. Wetting the pestle will help to prevent the fish from sticking to it. You will know the process is done when the fish’s resistance to the pounding becomes constant. The process should take about 30 minutes.
Season the fish meat with a paste of saam glur – the coriander roots, garlic and white peppercorn.
Using a spoon or wet hands, form the mixture into roundish balls and cook them in very hot but not boiling water. If too much heat is used, the fish balls will expand too quickly, and their texture will be impaired.
Alternatively, use a fish-shaped silicone mold to form fish-shaped balls; and then steam the fish balls.
Allow the fish balls to cool to room temperature in a bath of cold water. Set aside.
Prepare the curry paste:
An overview of the curry paste ingredients.
Roast and grind the spices, starting with the white peppercorns and then the coriander seeds. The spices are ground separately and kept separate until they are used in the dish.
De-seed and rehydrate the dried chilies.
In a mortar and pestle, pound the chilies with salt into a fine paste.
Gradually add the other ingredients, from the driest to the wet. Pound the paste until it is smooth with a rounded aroma.
Add the dried spices. Pound to a smooth paste.
Remove the curry paste and set it aside. Wash the mortar and pestle with about one cup of plain water and reserve the liquids.
Cook the curry:
In a brass wok, heat the coconut cream until it thickens, and oil appears. Add the curry paste.
Fry the paste until it loses its rawness.
Add the julienned fingerroot (krachai).
Stop the frying with plain water and the liquids collected from cleaning the mortar and pestle.
Important: at this stage, to separate the oil particles created during the paste-frying process from the rest of the broth, mix gently to avoid re-emulsification of the oil.
Diluting the curry:
Dilute the curry with coconut milk or stock to your liking.
Seasoning:
Start by seasoning the salty element using fish sauce.
When you are satisfied with the saltiness, add the palm sugar at the ratio indicated.
Adding the herbs:
Add hand-torn kaffir lime leaves.
Turn off the heat before adding both the Thai basil and holy basil. Spread both basils evenly on top of the curry and gently push the leaves into the broth, allowing them to wilt down. Do not stir vigorously!
Plate and serve:
Place the curry into a serving bowl. Garnish with kaffir lime leaves sliced into hair-thin juliennes.