Pa Ling Sousi Haeng (Piquant Fried Catfish)
6 slices pa ling (a name applied to two members of the pangasid family of catfish, one of which, PANGASIUS NASUTUS)
5 dried red chilli peppers-pick off the stems, take out their cores and soak them in water
7 sm shallots, peeled
1 fully grown coconut, split open-grate the meat and squeeze two extractions of coconut milk from it
chopped spring onion leaves chopped coriander leaves
Kaffir lime leaves
ground black pepper
pig's-bone broth or any other clear soup
From: TRADITIONAL RECIPES OF LAOS by Phia Sing, ISBN 0 907325 60 2
Fish preparation: scrape off the mucus from the skin of the fish and cut slices
about I cm thick-wash and salt these, fry them in pork fat until they are a good
golden colour, then set them aside on a plate.
Put the first extraction of coconut milk in a wok on the fire and leave it until
the cream separates. Add the kheuang hom and leave simmering over a hot fire
stirring occasionally, until the ingredients give off a good aroma. Then add
the pig's-bone broth or other clear soup and leave the wok over a low fire until
the liquid has reduced somewhat.
Next, add the fish sauce and a considerable quantity of the second extraction
of coconut milk, followed by the fish slices back and forth so that they absorb
the liquid. Add the Kaffir lime leaves and the chopped spring onion leaves.
Transfer the contents of the pan to a platter, garnish them with ground black
pepper and chopped coriander leaves, and serve.
NOTE: Sousi Haeng should not have much liquid or juice. There should only be
enough to keep the Slices of fish moist. When dished up, the liquid should cover
the bottom of the platter, just enough so that when the platter is tipped the
liquid will flow from one side to the other. That is called haeng (dry).
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