Fish koi is a traditional Lao dish made with fish, fresh herbs, chilies, and roasted rice powder. It has a fresh, spicy, and fragrant flavor and is often served with sticky rice and fresh vegetables.
Ingredients:
- 300-500 g fresh fish (Nile Tilapia, Snakehead Murrel Fish, or another suitable fish)
- 4-5 shallots, thinly sliced
- 2-3 sprigs of coriander, chopped
- 8-10 sprigs of Lao coriander (phak hom lap)
- 5-6 fresh chilies, sliced
- 1-2 tablespoons ground chili powder
- 2 tablespoons roasted rice powder
- 2-3 tablespoons fish sauce or boiled padaek (fermented fish sauce)
- 2-3 tablespoons lime juice
- ¼ teaspoon salt
- Seasoning powder, to taste
Instructions:
- Wash the fish thoroughly and cut it into small pieces.
- For food safety, briefly blanch the fish in boiling water until cooked, then let it cool.
- Place the fish in a bowl. Add the fish sauce or boiled padaek, lime juice, ground chili powder, roasted rice powder, salt, and seasoning powder.
- Add the sliced shallots, chopped coriander, Marsh Mint, and fresh chilies.
- Mix everything well. Taste and adjust the seasoning as needed. Serve with sticky rice and fresh vegetables.
