A Minced Fish Mixture, Cooked in Packets

Name: A Minced Fish Mixture, Cooked in Packets (Pa Fok)
Cuisine: Luang prabang
Ingredients: 10 hen’s eggs; a considerable amount of chopped coriander; 10 black peppercorns, these two ingredients to be pounded together finely and then pounded with the fish meat until the mixture becomes sticky; 1 mature coconut, the husk removed and the meat grated—then make only one cup of the first extraction of coconut milk from it; 15 (small) shallots, these two ingredients to be pounded together finely and then pounded with the fish meat until the mixture becomes sticky; salt and fish sauce

Pa Fok

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 pa keng (a barb)—scale it and cut off the fillets only, from both sides—wash the fillets and use a spoon to scrape out all the remaining meat (from the skin)
15 (small) shallots, these two ingredients to b

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

Method

Put the pounded fish mixture in a bowl. Add salt, fish sauce and some of the coconut milk. Mix all together thoroughly. Then break the eggs, beat them and add them to the mixture. If the mixture is too thick, add some more coconut milk. Continue to mix thoroughly, then add some of the chopped coriander. Wrap a small sample portion of the mixture up in pieces of banana leafand p