View source for Sousi Pa Gnon


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== Ingredients ==
* 6 pa gnon ([[catfish]])
* 1 fully grown [[coconut]]
* 2 dried [[dried chile pepper|chilli peppers]] soaked in [[water]]
* 7 small dried [[chile pepper|chilli peppers]] soaked in [[water]]
* [[kaffir lime leaf|kaffir lime leaves]]
* [[spring onion]] leaves
* chopped [[cilantro|coriander leaves]]
* ground [[black pepper]]
* [[salt]]
* [[fish sauce]]

== Procedures ==
=== Fish preparation ===
# Scrape off the mucus from the skin, gut the [[fish]], cut off and discard the heads and tails, wash the [[fish]] and [[salt]] them.

=== Coconut preparation ===
# Split open-grate the meat and squeeze two extractions of [[coconut milk]] from it, keeping the first extraction separate from the second one-quantity, one soup bowl of each put the first extraction of [[coconut milk]] in a wok on the fire until it becomes creamy.
# Then add the "kheuang hom" and fry it until it gives off a good aroma.
# Add the [[fish]] gently, stir thoroughly, then add [[fish sauce]] and the second extraction of [[coconut milk]].
# When the [[fish]] are cooked, taste and check the saltiness.
# Add the [[kaffir lime leaf|kaffir lime leaves]].
# Transfer to a serving-dish, garnish with the chopped spring [[onion]] leaves and coriander and ground [[black pepper]].

[[Category:Coconut Recipes]]
[[Category:Coconut milk Recipes]]
[[Category:Dried chile pepper Recipes]]
[[Category:Ethnic catfish Recipes]]
[[Category:Kaffir lime leaf Recipes]]
[[Category:Laotian cuisine]]
[[Category:Meat Recipes]]