Sousi Pa Gnon (A 'Hot' Dish of Small Catfish)
6 pa gnon (catfish)
1 fully grown coconut
2 dried chilli peppers soaked in water
7 sm dried chilli peppers soaked in water
Kaffir lime leaves
spring onion leaves
chopped coriander leaves
ground black pepper
From: TRADITIONAL RECIPES of LAOS by Phia Sing, ISBN 0 907325 60 2
Fish preparation: scrape off the mucus from the skin, gut the fish, cut off and
discard the heads and tails, wash the fish and salt them.
Coconut preparation: split open-grate the meat and squeeze two extractions of
coconut milk from it, keeping the first extraction Separate from the second
one-quantity, one soupbowl of each
Put the first extraction of coconut milk in a wok on the fire until it becomes
creamy. Then add the "kheuang hom" and fry it until it gives off a good aroma.
Add the fish gently, stir thoroughly, then add fish sauce and the second
extraction of coconut milk. When the fish are cooked, taste and check the
saltiness. Add the Kaffir lime leaves. Transfer to a serving-dish, garnish with
the chopped spring onion leaves and coriander and ground black pepper, and serve.
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