Piquant Fried Catfish

Pa Ling Sousi Haeng

Preparation info

    • Difficulty


Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About


  • 6 slices of pa ling (a name applied to two members of the pangasid family of catfish, one of which, PANGASIUS NASUTUS, is shown, with its belly full after feeding)—scrape off the mucus from the skin of the fish and cut slices about


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 fi