A ‘Hot’ Dish of Small Catfish

Sousi Pa Gnon

Preparation info

    • Difficulty


Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About


  • 6 pa gnon——scrape off the mucus from the skin, gut the fish, cut off and discard the heads and tails, wash the fish and salt them
  • 1 fully grown coconut, split open—grate th


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, gar