Sousi Pa Gnon

Sousi Pa Gnon Recipe from Laos: A Delicious Fish Dish with Coconut and Spices

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

Introduction

Sousi Pa Gnon is a traditional Laotian dish that features tender pieces of catfish cooked in a creamy coconut milk sauce. This dish is bursting with flavor and is sure to satisfy your taste buds.

History

Sousi Pa Gnon has been a staple in Laotian cuisine for generations. The combination of fresh catfish and creamy coconut milk creates a unique and delicious dish that is loved by many.

Ingredients

6 pieces of catfish (each weighing approximately 100 g)
1 fully grown coconut
2 dried chilli peppers, soaked in water
7 small dried chilli peppers, soaked in water
kaffir lime leaves
spring onion leaves
chopped coriander leaves
ground black pepper
salt
fish sauce

How to prepare

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 the coconut, grate the meat and extract two portions of coconut milk. Keep 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 and cook 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 is cooked, taste and check the saltiness.
Add the kaffir lime leaves.
Transfer to a serving dish, garnish with chopped spring onion leaves, coriander, and ground black pepper.

Variations

Substitute catfish with another type of white fish, such as tilapia or cod.
Add vegetables like bell peppers or green beans for added texture and flavor.

Cooking Tips & Tricks

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

- Use freshly grated coconut for the best flavor in the coconut milk sauce.

- Adjust the amount of dried chili peppers to suit your spice preference.

Serving Suggestions

Serve Sousi Pa Gnon with steamed rice and a side of fresh vegetables for a complete meal.

Cooking Techniques

Be sure to cook the coconut milk until it becomes creamy to enhance the flavor of the dish.

- Stir the fish gently to prevent it from breaking apart during cooking.

Ingredient Substitutions

Use canned coconut milk if fresh coconut is not available.

- Substitute dried chili peppers with fresh chili peppers for a milder spice level.

Make Ahead Tips

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

Presentation Ideas

Garnish Sousi Pa Gnon with fresh cilantro leaves and a sprinkle of ground black pepper for a beautiful presentation.

Pairing Recommendations

Pair Sousi Pa Gnon with a crisp white wine or a cold beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Iron, and Potassium.

Alergens

Contains fish and coconut.

Summary

Sousi Pa Gnon is a nutritious dish that is rich in protein and healthy fats. It is a great option for a balanced meal.

Summary

Sousi Pa Gnon is a delicious and flavorful dish that is perfect for a special occasion or a weeknight dinner. With its creamy coconut milk sauce and tender catfish, this dish is sure to become a new favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a hot summer day, and I was visiting my dear friend Marie in her cozy little kitchen. As we sipped on tea and chatted about life, she suddenly pulled out an old, tattered recipe book from a drawer and flipped to a page that was marked with a faded ribbon.

"This, my dear friend, is a recipe for Sousi Pa Gnon," she said with a twinkle in her eyes. "It's a traditional dish from my homeland, passed down through generations in my family. Would you like to learn how to make it?"

I nodded eagerly, intrigued by the exotic-sounding name and the promise of a delicious new recipe to add to my repertoire. Marie began to explain the ingredients and steps involved in making Sousi Pa Gnon, her hands moving deftly as she measured out spices and chopped vegetables. I watched in awe as she worked, soaking in every detail of the process.

As the dish began to take shape in the pot, the aromas wafting through the kitchen were intoxicating. The rich blend of spices and herbs filled the air, teasing my senses and making my mouth water in anticipation. I couldn't wait to taste the final product.

When the dish was finally ready, Marie served us each a steaming bowl of Sousi Pa Gnon, garnished with fresh herbs and a squeeze of lemon. The first bite was pure magic – a burst of flavors and textures that danced on my taste buds and left me craving more. I savored every mouthful, feeling grateful for the opportunity to learn this wonderful recipe from my dear friend.

From that day on, Sousi Pa Gnon became a staple in my own cooking repertoire. I made it for family gatherings, dinner parties, and quiet nights at home when I craved a taste of something special. Each time I prepared the dish, I couldn't help but think of Marie and the day she introduced me to this culinary masterpiece.

Over the years, I made subtle tweaks to the recipe, adding my own personal touch to make it truly my own. I experimented with different spice blends, vegetable combinations, and cooking techniques, always striving to perfect the dish and make it uniquely mine. And with each iteration, Sousi Pa Gnon continued to delight and impress all who tasted it.

As I shared the recipe with friends and family, I found joy in passing on the tradition that Marie had entrusted to me. I taught my grandchildren how to make Sousi Pa Gnon, patiently guiding them through the steps and sharing the story of how I had learned the recipe myself. They listened with wide-eyed wonder, just as I had done all those years ago in Marie's kitchen.

Now, as I stand in my own kitchen, preparing Sousi Pa Gnon for yet another family gathering, I feel a sense of pride and accomplishment. This dish has become more than just a recipe to me – it's a symbol of friendship, tradition, and the joy of sharing good food with the ones we love.

And as I take a taste of the fragrant stew simmering on the stove, I know that the spirit of Marie and all the generations who came before her are present in every spoonful. In that moment, I am filled with gratitude for the culinary journey that led me to this delicious dish, and for the memories and stories that have enriched my life along the way.