Fried Sheatfish with a sour sauce

Name: Fried Sheatfish with a sour sauce (Pa Sa Ngoua Jeun Na Som)
Cuisine: Luang prabang
Ingredients: 3 spring onions, the bulbs to be crushed and the leaves finely chopped fresh chopped coriander; 3 spring onions, the bulbs to be crushed and the leaves finely chopped fresh chopped coriander; 3 spring onions, the bulbs to be crushed and the leaves finely chopped fresh chopped coriander; half an onion, cut into slices vertically; (a spoonful of) pork fat; ground black pepper, salt and fish sauce; ground black pepper, salt and fish sauce; ground black pepper, salt and fish sauce; (broth); 6 pieces of pa sa ngoua (see the drawing), about as thick as a finger and the width according to the size of the fish, washed in water, salted, fried until golden (and reserved); 6 pieces of pa sa ngoua (see the drawing), about as thick as a finger and the width according to the size of the fish, washed in water, salted, fried until golden (and reserved); 1 small can of tomato paste; pork meat, to include a bit of fat, washed and finely minced, quantity equivalent to a duck’s egg; pork meat, to include a bit of fat, washed and finely minced, quantity equivalent to a duck’s egg

Pa Sa Ngoua Jeun Na Som

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

6 pieces of

Asia
Laos
Side dish
Main course
Gluten-free

Method

Put a frying-pan on the fire and put a spoonful of pork fat in it. When it is hot, put in the crushed spring onion bulbs. Then add the prepared pork meat and a little fish sauce. When this is cooked and of a golden colour, add the slices of onion and the whole contents of the can of