Click on the image, above to submit to Pinterest.

Sousi Pa (Fish with Coconut Cream)

Sousi Pa (Fish with Coconut Cream) is a traditional Laotian (from Laos) recipe for a classic dish of fish cooked in aromatically spiced coconut cream. The full recipe is presented here and I hope you enjoy this classic Laotian version of: Fish with Coconut Cream (Sousi Pa).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesSpice RecipesHerb RecipesLaos Recipes



Ingredients


500g fish fillets
2 large dried chillies
5 garlic cloves
3 tender lemon leaves
1 tsp laos powder (ground galangal)
2 lemongrass stalks, finely sliced
250ml thick coconut milk
750ml thin coconut milk
1 tbsp fish sauce
2 tbsp roasted peanuts, chopped
fresh basil
6 small dried chillies
oil for frying

Method:

Wash and skin the fillets then slice into serving-sized pieces. Remove the stalks from the large chillies then soak in warm water for 10 minutes to soften.

Drain the chillies then add to a mortar along with the garlic, lemon leaves, laos powder and lemongrass. Pound to a thick paste and set aside. Heat the thick coconut milk in a saucepan over low heat until the oil separates and floats to the top (about 12 minutes). Add the spice paste and fry, stirring constantly, until cooked and aromatic.

Now add the fish pieces and turn to coat in the spice mixture before adding the thin coconut milk and the fish sauce. Bring to a simmer and cook for 10 minutes. Just before the end of cooking stir in the peanuts.

Turn into a bowl, garnish with shredded basil and a few dried chillies that should be briefly fried in hot oil. Accompany with rice.