A Minced Fish Mixture, Cooked in Packets

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

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