RECIPES OF LAOS

Ingredients

6

1

2

7 small

Pa gnon

Coconut (fully grown)

Dried chilli peppers (soaked in water)

Shallots (peeled)

Salt (adjust to taste)

Fish sauce (adjust to taste)

Kaffir lime leaves

Spring onion leaves (chopped)

Coriander leaves (chopped)

Black pepper (ground)

1. Scrape off the pa gnon's  mucus from the skin, gut the fish, cut off and discard the heads and tails, wash the fish and salt them
2. Split open the coconut and grate the meat and squeeze two extractions of one soup bowl each of coconut milk from it, keeping the first extraction separate from the second one
3. Pound the chilli peppers and  shallots together in a mortar to make kheuang ham
4. Put the first extraction of coconut milk in a wok on the fire until it becomes creamy
5. Then add the kheuang ham and fry it until it gives off a good aroma
6. Add the fish gently, stir thoroughly, then add fish sauce and the second extraction of coconut milk
7. When the fishes  are cooked, taste and check the saltiness
8. Add the Kaffir lime leaves
9. Transfer to a serving-dish

Garnish with the chopped spring onion and coriander leaves and ground black pepper, and serve