Piquant Fried Catfish

Name: Piquant Fried Catfish (Pa Ling Sousi Haeng)
Cuisine: Luang prabang
Ingredients: chopped coriander leaves; salt, fish sauce, ground black pepper; salt, fish sauce, ground black pepper; salt, fish sauce, ground black pepper; Kaffir lime leaves; (pig’s-bone broth or any other clear soup); 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 1 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; 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 1 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; 5 dried red chilli peppers—pick off the stems, take out their cores and soak them in water, to be pounded finely in a mortar to make your kheuang hom; 5 dried red chilli peppers—pick off the stems, take out their cores and soak them in water, to be pounded finely in a mortar to make your kheuang hom; 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 1 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; 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 1 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; chopped spring onion leaves; 1 fully grown coconut, split open—grate the meat and squeeze two extractions of coconut milk from it; 1 fully grown coconut, split open—grate the meat and squeeze two extractions of coconut milk from it; 7 (small) shallots (peeled), to be pounded finely in a mortar to make your kheuang hom

Pa Ling Sousi Haeng

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

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

Asia
Laos
Main course
Gluten-free

Method

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