RECIPES OF LAOS

Ingredients

1lb

1/2 tsp + a pinch

1/2 tsp

2

5

2 small

2 tbsp

1/2 cup

1/2 cup

1-2 tbsp

3-5

1/2 cup

Tilapia or catfish fillets

Salt

Black pepper (freshly ground)

Dried red chillies (soaked in a little warm water)

Spring onions

Shallots (chopped)

Vegetable oil

Thick coconut milk

Thin coconut milk

Thai fish sauce

Fresh or frozen kaffir lime leaves

Coriander (freshly chopped)

Black pepper (freshly ground)

1. Slice the fish into pieces less than ½ " thick and place in a medium bowl
2. Add the ½ tsp salt and the pepper, toss to coat, cover and set aside

3. Reserve the chill soaking water and coarsely chop the chillies

4. Place the chillies and a pinch of salt in a blender

5. Cut the greens off the spring onions, leaving the bulbs and green stems

6. Reserve the greens

7. Trim off the roots then finely chop the bulbs and stems

8. Add to the blender with the shallots, then blend to a paste, adding a little of the chilli soaking water as necessary

9. Finely chop enough of the reserved spring onion greens to make half a cup and set aside

10. Heat a wok over a medium high heat

11. Add the oil and when it is hot add the fish pieces and stir fry until browned on both sides then transfer to a plate and set aside

12. Return the pan to the heat and add the thick coconut milk

13. Lower the temperature to medium high

14. Cook for about 5 minutes until the oil begins to separate, then stir in the paste

15. Cook, stirring, for another 5 minutes or until the mixture begins to smell fragrant.

16. Add the thin coconut milk and the fish sauce

17. Bring to a simmer then add the fried fish and the lime leaves

18. Stir gently to coat the fish with the sauce then add most of the chopped spring onion greens

19. Check seasoning and cook for 30 seconds.

20. Transfer to a bowl, then sprinkle with black pepper, the remaining spring onions and coriander

Serve with plain jasmine rice