Sousi Pa

Sousi Pa Recipe from Laos with Fish, Garlic, and Coconut Milk

Region / culture: Laos | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Sousi Pa is a traditional Indonesian dish that features tender fish fillets cooked in a flavorful coconut milk sauce. This dish is packed with aromatic spices and herbs that create a rich and savory flavor profile.

History

Sousi Pa has been a staple in Indonesian cuisine for generations. The dish is believed to have originated in the coastal regions of Indonesia, where fresh fish and coconut milk are abundant. The combination of spices and herbs used in Sousi Pa reflects the diverse culinary influences in Indonesian cuisine, including Indian, Chinese, and Dutch flavors.

Ingredients

500 g (1 lb) fish fillets
2 large dried chillies
1 tsp laos powder or 1 slice fresh laos
5 cloves garlic
3 tender lemon leaves
2 stalks lemon grass, finely sliced, or 2 strips lemon rind
1 cup thick coconut milk
3 cups thin coconut milk
1 tbsp fish sauce
2 tbsp chopped roasted peanuts
sprigs of fresh basil
5 or 6 small dried chillies
oil for frying

How to prepare

Wash the fillets and cut them into serving pieces.
Remove the stalks and seeds from the large dried chilies and soak them in hot water for 10 minutes.
Using a mortar and pestle, pound the chilies, garlic, lemon leaves, laos, lemon grass, or lemon rind to a paste. (An electric blender can be used, but you may need to add a tablespoon or so of thick coconut milk to help with blending.)
Heat the thick coconut milk in a saucepan until you see the oil floating on top. This should take about 10-15 minutes on low heat.
Add the pounded or blended mixture and fry until cooked, stirring constantly.
Add the pieces of fish and turn them in the mixture. Then, add the thin coconut milk and fish sauce, and simmer for 10 minutes.
Just before the end of cooking, add the peanuts.
Serve garnished with basil and small whole dried chilies that have been fried for a few seconds in hot oil.

Variations

Substitute the fish fillets with shrimp or chicken for a different flavor.
Add vegetables such as bell peppers, carrots, or green beans for added texture and color.

Cooking Tips & Tricks

Make sure to use fresh fish fillets for the best flavor and texture.

- Soaking the dried chilies in hot water helps to soften them and release their flavors.

- Be sure to stir the coconut milk mixture constantly to prevent it from curdling.

- Garnish the dish with fresh basil and fried dried chilies for a pop of color and flavor.

Serving Suggestions

Sousi Pa is traditionally served with steamed rice and a side of fresh vegetables.

Cooking Techniques

Be sure to simmer the fish in the coconut milk mixture to allow the flavors to meld together.

- Frying the dried chilies in hot oil before garnishing adds a crispy texture and extra flavor to the dish.

Ingredient Substitutions

If you can't find fresh lemon leaves, you can substitute with lime leaves or bay leaves.

- If you don't have laos powder, you can use ground ginger or galangal as a substitute.

Make Ahead Tips

Sousi Pa can be made ahead of time and reheated before serving. Store the dish in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Serve Sousi Pa in a decorative serving dish garnished with fresh basil leaves and fried dried chilies for a visually appealing presentation.

Pairing Recommendations

Sousi Pa pairs well with a crisp white wine or a cold beer to complement the rich and savory flavors of the dish.

Storage and Reheating Instructions

Store any leftovers of Sousi Pa in an airtight container in the refrigerator for up to 2 days. Reheat the dish in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Sousi Pa contains approximately 350 calories.

Carbohydrates

Each serving of Sousi Pa contains approximately 10 grams of carbohydrates.

Fats

Each serving of Sousi Pa contains approximately 20 grams of fats.

Proteins

Each serving of Sousi Pa contains approximately 25 grams of proteins.

Vitamins and minerals

Sousi Pa is rich in vitamins and minerals, including vitamin C, vitamin B6, iron, and potassium.

Alergens

Sousi Pa contains fish and peanuts, which may be allergens for some individuals.

Summary

Sousi Pa is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Sousi Pa is a delicious and aromatic Indonesian dish that is perfect for a special dinner or gathering. With its rich coconut milk sauce and flavorful spices, this dish is sure to impress your guests and become a new favorite in your recipe repertoire.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was rummaging through my old recipe box, looking for something new to try. As I sifted through the yellowed index cards and faded newspaper clippings, I came across a crumpled piece of paper tucked away in the back.

Curious, I unfolded the paper and read the faded handwriting. It was a recipe for Sousi Pa, a traditional dish from my grandmother's homeland. Memories flooded back to me of her standing in the kitchen, stirring pots of bubbling stew and filling the house with the rich aroma of spices.

I knew I had to try making Sousi Pa myself. It was a dish that held a special place in my heart, and I wanted to honor my grandmother's memory by mastering her recipe.

I set out to gather all the ingredients I would need to make Sousi Pa. The list was long and included exotic spices like saffron and cardamom, as well as a variety of fresh vegetables and tender chunks of lamb.

As I chopped vegetables and browned the meat, I couldn't help but smile as the familiar scents wafted through my kitchen. It was as if my grandmother was there with me, guiding my hands and whispering her secrets for creating the perfect Sousi Pa.

I followed the recipe carefully, adding a pinch of this and a dash of that, just as my grandmother had taught me so many years ago. I let the stew simmer slowly on the stovetop, allowing the flavors to meld together and create a savory masterpiece.

Finally, after hours of anticipation, the Sousi Pa was ready. I ladled generous portions into bowls and set them on the table, eager to taste the fruits of my labor.

The first spoonful brought tears to my eyes. The flavors were exquisite, each bite a symphony of spices and tender meat that danced on my tongue. It was as if my grandmother's spirit had infused the dish with love and memories, making it taste even better than I remembered.

As I savored each mouthful, I felt a deep sense of connection to my heritage and the women who had come before me. Cooking Sousi Pa had become more than just following a recipe – it was a way for me to honor my grandmother's legacy and keep her spirit alive in my own kitchen.

And so, whenever I make Sousi Pa now, I do so with a heart full of gratitude and love. It is a dish that brings me closer to my roots, reminding me of the strong, resourceful women who shaped me into the cook I am today.

As I finish the last bite of my Sousi Pa, I can't help but smile. My grandmother's recipe may have been tucked away in a forgotten corner of my recipe box, but now it holds a place of honor in my heart, a cherished link to the past and a reminder of the power of food to connect us to our loved ones, no matter where they may be.