A Marinated Fish Salad

Name: A Marinated Fish Salad (Sa Ton Pa Va)
Cuisine: Luang prabang
Ingredients: the eggs of the pa va—quantity equivalent to a hen’s egg—grilled in a wrapping of banana leaf; the intestines of the fish (if clean), similarly treated (and cut up); 3 leaves of Kaffir lime, cut up finely, mixed together to form the kheuang hom; 1 small bowlful of nam padek, cooked; coriander, chopped; salt; the skin of the fish, boiled and then cut up; spring onion leaves, chopped; 1 piece of a pa va (from the fish LABEO DYOCHEILUS: for drawing)—with eggs—20 cm long by 12 cm deep (the thickness being whatever the thickness of the fish is), cut up into thin slices each 3 cm by 2 cm and dressed with salt and the juice of 5 limes; 2 (small) heads of garlic, sliced, mixed together to form the kheuang hom; 3 stalks of lemon grass, finely chopped, mixed together to form the kheuang hom; 2 dried chilli peppers, cut up, mixed together to form the kheuang hom; 5 (small) shallots, sliced, mixed together to form the kheuang hom; 1 piece of young galingale, cut up, mixed together to form the kheuang hom

Sa Ton Pa Va

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 piece of a pa va (from the fish LABEO DYOCHEILUS: for drawing)—with eggs—20 cm long by

Asia
Laos
Side dish
Starter
Pescatarian
Southeast Asia
Gluten-free

Method

Take the slices of fish which have been marinated in lime juice, squeeze them to remove the liquid, then mix them with the kheuang horn. Add the nam padek, little by little, and the fish eggs, intestines and skin, all mixed together.

Taste the mixture and check the saltiness. If it is not sour enough, take the lime juice left over from the marinade, cook i