• 1 piece of pa leum (a large catfish), free of bones, the size of a hand—wash it, slice it thinly, put it in a pot with water barely covering it, sprinkle it with salt and fish sauce (it should be quite salty), boil it until cooked, t

Combine the boiled fish with the Kheuang hom in a mortar and pound together finely. Then add the water in which the fish was cooked and stir until the mixture is thick (i.e. like a thick soup). Add the spring onion and chopped Kaffir lime leaves. Do not let the mixture become either too thick or too runny. Taste, and check the saltiness.

Arrange the mixture on a