Chop the finger root, galangal, lemongrass, and shallots.

Begin by heating water in a large sized wok or pot over medium heat. Once the water begins to boil, add the fish along with the herbs and spices (lemongrass, finger root, kaffir lime leaves, large & regular dried chilies, garlic, galangal, and shallots).

Place a lid over the mixture and allow the broth to simmer for a duration of 30 minutes, or until the fish reaches a tender consistency.

Remove the fish and transfer it to a separate plate to let it cool down. Using a sieve, remove all herbs and spices, and transfer to a mortar or a food processor. Remove the wok or pot from heat and set aside, don’t dispose the broth!

Pound or mix the herbs and spices into a fine paste. Add shrimp paste and pound/mix once more.

Fillet the fish, leaving only the flesh.

Move the fish flesh to either your mortar or a food processor, and proceed to pound or blend it into a rough paste.

Return the wok or pot with your broth to heat, and add the pounded fish curry paste once boiling. Pour in the coconut milk, then cover with a lid and cook for 5 minutes.

Add the sauces and seasonings by adding palm sugar, salt, and fish sauce. Next, add the fish balls and cook for approx 2 minutes, stirring regularly. Lastly, add the green onions and stir once more. Remove from heat and serve immediately.