Pa Ling Sousi Haeng

Pa Ling Sousi Haeng Recipe from Laos - Delicious and Spicy Fish Soup

Region / culture: Laos | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Pa Ling Sousi Haeng is a traditional Laotian dish made with slices of pa ling catfish cooked in a flavorful coconut milk broth. This dish is known for its rich and aromatic flavors, making it a popular choice for special occasions and gatherings.

History

Pa Ling Sousi Haeng has been a staple in Laotian cuisine for generations. The dish is believed to have originated in the northern regions of Laos, where catfish is a common ingredient in many traditional dishes. The combination of coconut milk, kaffir lime leaves, and fish sauce gives this dish its unique and delicious flavor profile.

Ingredients

6 slices of pa ling (a type of catfish from the pangasid family, either pangasius nasutus)
5 dried red chilli peppers, stems removed, cores removed, and soaked in water
7 small shallots, peeled
1 fully grown coconut, split open, grated meat, and extract two portions of coconut milk
chopped spring onion leaves
chopped coriander leaves
kaffir lime leaves
salt
fish sauce
ground black pepper
pig's bone broth or any other clear soup or meat stock

How to prepare

Scrape off the mucus from the skin of the fish and cut slices about 1 cm thick. Wash and salt these, then fry them in pork fat until they turn a golden color. Set them aside on a plate.
Put the first extraction of coconut milk in a wok over the fire and let it sit until the cream separates.
Add the kheuang hom and let it simmer over a high fire, stirring occasionally, until the ingredients release a pleasant aroma.
Then add the pig's-bone broth or any other clear soup and let the wok simmer over a low fire until the liquid reduces slightly.
Next, add the fish sauce and a generous amount of the second extraction of coconut milk. Toss the fish slices back and forth to ensure they absorb the liquid.
Add the kaffir lime leaves and the chopped spring onion leaves.
Transfer the contents of the pan to a platter, garnish with ground black pepper and chopped coriander leaves, and serve.
Sousi haeng should not have much liquid or juice. There should only be enough to keep the slices moist.
When plated, the liquid should cover the bottom of the platter, just enough so that when the platter is tilted, the liquid flows from one side to the other.
This is known as haeng (dry).

Variations

Substitute catfish with another type of white fish, such as tilapia or cod.
Add vegetables like bell peppers, green beans, or eggplant for a more colorful and nutritious dish.
Use coconut cream instead of coconut milk for a richer and creamier broth.

Cooking Tips & Tricks

Make sure to scrape off the mucus from the fish skin before slicing to ensure a clean and fresh taste.

- Fry the fish slices in pork fat for added flavor and a crispy texture.

- Use fresh kaffir lime leaves for a citrusy aroma and taste.

- Adjust the amount of fish sauce and salt to suit your taste preferences.

- Garnish with chopped coriander leaves and ground black pepper for a pop of color and flavor.

Serving Suggestions

Pa Ling Sousi Haeng is best served hot with steamed rice and a side of fresh vegetables. It can also be enjoyed with sticky rice or noodles for a more filling meal.

Cooking Techniques

Fry the fish slices until golden brown for a crispy texture.

- Simmer the coconut milk broth over low heat to allow the flavors to meld together.

- Garnish with fresh herbs and spices for a burst of flavor.

Ingredient Substitutions

Use chicken broth or vegetable broth instead of pig's bone stock.

- Substitute shallots with onions or garlic for a different flavor profile.

- Replace kaffir lime leaves with lime zest or lemongrass for a citrusy aroma.

Make Ahead Tips

Pa Ling Sousi Haeng can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Pa Ling Sousi Haeng in a shallow bowl or platter, garnished with fresh herbs and a sprinkle of ground black pepper. Add a wedge of lime on the side for an extra burst of citrus flavor.

Pairing Recommendations

Pair Pa Ling Sousi Haeng with a crisp white wine or a light lager beer. For a non-alcoholic option, try serving with a refreshing iced tea or coconut water.

Storage and Reheating Instructions

Store leftover Pa Ling Sousi Haeng in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

Vitamin C: 10% of the daily recommended intake per serving

Iron: 6% of the daily recommended intake per serving

Alergens

Contains fish and coconut milk. May contain traces of nuts and shellfish.

Summary

Pa Ling Sousi Haeng is a rich and flavorful dish that is high in protein and healthy fats. It is a good source of vitamin C and iron, making it a nutritious choice for a balanced diet.

Summary

Pa Ling Sousi Haeng is a delicious and aromatic dish that showcases the flavors of traditional Laotian cuisine. With its rich coconut milk broth and tender fish slices, this dish is sure to impress your family and friends. Enjoy this flavorful dish with steamed rice and fresh vegetables for a complete and satisfying meal.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was rummaging through an old box of recipe cards that had been passed down to me from my own grandmother. As I sifted through the cards, my eyes landed on a faded, yellowed card with the words "Pa Ling Sousi Haeng" scrawled across it in delicate handwriting.

I had never heard of this dish before, but something about the name intrigued me. I could almost taste the flavors just by reading the ingredients – tender pork belly, fragrant garlic, spicy chili peppers, and tangy vinegar. It sounded like a dish that would warm the soul and fill the belly on a cold winter night.

I knew that I had to learn how to make this dish, so I set out on a quest to uncover its origins. I asked my mother if she knew anything about it, but she shook her head and told me that it was a recipe that had been passed down through generations in our family. She suggested that I reach out to my Auntie Mei, who was known for her culinary skills and her vast knowledge of traditional Chinese recipes.

I called Auntie Mei that very afternoon and asked her about Pa Ling Sousi Haeng. Her eyes lit up with recognition as soon as I mentioned the name, and she launched into a story about how she had learned to make the dish from a dear friend many years ago in a small village in Guangdong province.

According to Auntie Mei, Pa Ling Sousi Haeng was a dish that was traditionally served during Chinese New Year celebrations. It was believed to bring good luck and prosperity to those who ate it, thanks to its rich and savory flavors. The dish was meant to be shared with family and friends, symbolizing unity and togetherness.

Auntie Mei graciously agreed to teach me how to make Pa Ling Sousi Haeng, and we set a date for her to come over and guide me through the process. I was filled with excitement and anticipation as I gathered the ingredients and prepared my kitchen for our cooking session.

When Auntie Mei arrived, she brought with her a bag of fresh ingredients and a warm smile. She showed me how to properly prepare the pork belly, scoring the skin and marinating it in a mixture of soy sauce, ginger, and spices. As the meat soaked up the flavors, Auntie Mei shared stories about her childhood in China and the dishes that she had grown up eating.

Together, we cooked the pork belly until it was tender and juicy, adding in the garlic, chili peppers, and vinegar to create a symphony of flavors. The aroma that filled my kitchen was intoxicating, and I knew that this dish would be one that I would cherish for years to come.

As we sat down to enjoy our creation, Auntie Mei regaled me with tales of her travels and culinary adventures. She spoke of the people she had met and the recipes she had learned along the way, each one adding to her repertoire of culinary delights.

I listened intently, soaking up every word and savoring every bite of Pa Ling Sousi Haeng. It was a dish that spoke to me on a deep level, connecting me to my heritage and the generations of women who had come before me.

From that day on, Pa Ling Sousi Haeng became a staple in my culinary repertoire. I would make it for special occasions and family gatherings, sharing the recipe with anyone who was curious about its origins.

As I look back on that fateful day when I found the recipe for Pa Ling Sousi Haeng, I am filled with gratitude for the opportunity to learn from Auntie Mei and carry on the tradition of this beloved dish. It is a reminder of the power of food to connect us to our past and bring us together in the present. And for that, I will always be grateful.