Sousi Pa Gnon (A 'Hot' Dish of Small Catfish)

Serving Size:

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
fish sauce
  • 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.
From: TRADITIONAL RECIPES of LAOS by Phia Sing, ISBN 0 907325 60 2

copyright 2008