Minced Raw Fish

Name: Minced Raw Fish (Lap Pa Keng)
Cuisine: Luang prabang
Ingredients: 1 rice-bowl (½ pint) of or padek (cooked padek); coriander, chopped; spring onions, chopped; 3 dried chilli peppers—grill them until soft, put these five ingredients in a mortar and pound them all together finely; 5 (more small) heads of garlic, chopped and fried until golden, then removed from the pan; 1 pa keng (a barb), scaled, gutted and washed—keep the intestine, if it is clean, and eggs, if any, wrap them together in pieces of banana leaf and grill them on the fire until cooked—take half only of the flesh of the fish, wash it and chop it finely—put the fish skin in the soup (see recipe 29) until it is just enough cooked, then take it out and chop it into small pieces; 3 (small) shallots—sear them on a charcoal fire, put these five ingredients in a mortar and pound them all together finely; salt; 3 (small) heads or garlic—sear them on a charcoal fire, put these five ingredients in a mortar and pound them all together finely; 1 medium-sized bowl of nam keng (the liquid part only of the fish soup described in); 5 sweet young round eggplants—place them on a charcoal fire until their skins are burned, but do not let the seeds inside burn—then place them in a bowl, put these five ingredients in a mortar and pound them all together finely; 2 slices of galingale, put these five ingredients in a mortar and pound them all together finely

Lap Pa Keng

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 pa keng (a barb), scaled, gutted and washed—keep the intestine, if it is clean, and eggs, if any, wrap them together in pieces of banana leaf and grill them on the fire until cooked—take half only of the flesh of the fish, wash it and chop it finely—put the

Asia
Laos
Side dish
Fish course
Starter
Pescatarian
Gluten-free
Southeast Asia

Method

Put the chopped fish in the mortar with the five pounded ingredients and pound until thoroughly mixed. Add some or padek and salt. Then add some nam keng and continue stirring. Whether it is thick or not is according to your preference. Next, add the chopped fish skin, the chopped spring onions, and the fish intestine and eggs. Taste and check the saltiness.