A Dish of Pounded Fried Catfish

Name: A Dish of Pounded Fried Catfish (Khoua Gnu Pa Leum)
Cuisine: Luang prabang
Ingredients: pork fat; salt and fish sauce; salt and fish sauce; 1 sprig of coriander, chopped; 2 Kaifir lime leaves, finely chopped; 1 piece of pa leum (a large catfish—see previous recipe), about the size of a hand, deboned, washed and sliced into thin pieces, which are to be boiled in just enough water to cover, with salt and fish sauce—the liquid should be quite salty; 1 piece of pa leum (a large catfish—see previous recipe), about the size of a hand, deboned, washed and sliced into thin pieces, which are to be boiled in just enough water to cover, with salt and fish sauce—the liquid should be quite salty; 1 piece of pa leum (a large catfish—see previous recipe), about the size of a hand, deboned, washed and sliced into thin pieces, which are to be boiled in just enough water to cover, with salt and fish sauce—the liquid should be quite salty; 2 (small) heads garlic, these four ingredients to be put in the embers of a charcoal fire, then peeled and pounded together to form the Kheuang hom; 3 straight-bulbed spring onions, the bulbs only, chopped; the leaves of 1 spring onion, finely chopped; the leaves of 1 spring onion, finely chopped; 1 piece of pa leum (a large catfish—see previous recipe), about the size of a hand, deboned, washed and sliced into thin pieces, which are to be boiled in just enough water to cover, with salt and fish sauce—the liquid should be quite salty; 3 dried red chilli peppers, these four ingredients to be put in the embers of a charcoal fire, then peeled and pounded together to form the Kheuang hom; 6 sweet young round eggplants, these four ingredients to be put in the embers of a charcoal fire, then peeled and pounded together to form the Kheuang hom; 4 (small) shallots, these four ingredients to be put in the embers of a charcoal fire, then peeled and pounded together to form the Kheuang hom

Khoua Gnu Pa Leum

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 piece of pa leum (a large catfish—see previous recipe), about the size of a hand, deboned, washed and sliced into thin pieces, which are to be boiled in just enough water to cover, with salt and fish sauce—the liquid should be quit

Asia
Laos
Side dish
Main course
Gluten-free

Method

Take out the boiled slices of fish and pound them together with the Kheuang hom until they are well mixed. Add the liquid in which the fish was cooked and mix well until you have a thick mixture (like a thick soup). Taste, and check the saltiness.

Put the pork fat in a pan and put the pan on the fire. Fry the chopped spring onion bulbs until they turn golden; the