Minced Raw Fish

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

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.