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 platter, garnish it with the chopped coriander and serve it with Keng Som (a sour soup—see, for example, recipes 18 and 29), young cucumbers and other vegetables which are suitable accompaniments.
© 1981 All rights reserved. Published by Prospect Books.