Steamed Catfish

Name: Steamed Catfish (Mawk Pa Ling)
Cuisine: Luang prabang
Ingredients: salt and fish sauce; 3 roots of coriander, these four ingredients to be chopped finely and then pounded finely together; 10 sweet basil leaves; 1 pa ling (a catfish, probably PANGASIUS NASUTUS—)—meat from all its parts including the belly meat cut into pieces of 4 cm and washed —the amount is up to you, according to whether you want to make a lot or just a little; 2 stalks of lemon grass, these four ingredients to be chopped finely and then pounded finely together; 1 dried red chilli pepper, soaked in water until soft, these four ingredients to be chopped finely and then pounded finely together; chopped spring onion leaves; 6 (small) shallots, these four ingredients to be chopped finely and then pounded finely together

Mawk Pa Ling

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 pa ling (a catfish, probably PANGASIUS NASUTUS—)—meat from all its parts including the belly meat cut into pieces of 4 cm and washed —the amount is up to you, according to whether you want to make a lot or just</

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

Method

After preparing the above ingredients, put the pounded ingredients and the fish into a bowl and sprinkle them with salt and fish sauce. Taste and check the saltiness. Add the chopped spring onion leaves and the sweet basil leaves. Mix thoroughly, then wrap the mixture in pieces of banana leaf and secure the package with a pin made out of bamboo or coconut. Make two or three of