Listen to the Thai name pronunciation
A marvelous Luang Prabang style fish salad recipe (Koi Pla), which is very easy to prepare and even though it looks simple, its flavors are complex and clever.
Fresh fish fillet is sliced into thin strips which are quick blanched in lemongrass infused boiling water – a cooking method that presenting it’s natural flavors with an uplifting citrusy notes. The white fish slices are then mixed with, deep golden brown caramelized mix of fried garlic, shallots and lemongrass, which are not just visually pleasing but also add a unique sweetness and richness to the dish.
This salad is further enhanced by spicy, sour and salty dressing of fresh chopped chilies, lime juice and fish sauce, which together find a gratifying harmony with the nuttiness of ground roasted rice and the joyfulness of the fresh aromatic herbs.
“ก้อยปลาสูตรหลวงพระบาง” นี้มีการนำเอา หอมแดง กระเทียม และ ตระไคร้ มาทำเป็นเครื่องเจียวโดยจะใช้ไฟอ่อน ๆ ในการเจียวทำให้ได้สีเหลือง ๆ ดูน่ารับประทาน อีกทั้งเครื่องเจียวนี้ยังจะช่วยเพิ่มความหอม หวาน มัน ให้ก้อยปลาอร่อยมากยิ่งขึ้น ส่วนเครื่องปรุงอื่น ๆ ก็จะเหมือนกับการทำก้อยปลาทั่ว ๆ ไปทางภาคอีสาน โดยสูตรก้อยปลานี้ทำไม่ยาก สามารถทำทานเองที่บ้านได้ง่าย ๆ
Ingredients
- One piece of tilapia fillet skin on about 120 - 150 g.
- 1 tablespoons shallots.
- 2 large cloves of garlic approximately one and a half tablespoons
- 1 lemongrass finely chopped
- 3 lemongrass crushed.
- 3 fresh bird's eye chili (kee noo suan) (พริกขี้หนูสวน) chopped finely (or more)
- 1 tablespoon roasted rice powder.
- 1 tablespoon fish sauce or fermented fish sauce
- 1 tablespoon lime juice
- 1/4 cup spring onions chopped
- 1/4 cup coriander leaves chopped
- 3 tablespoons of mint leaves hand torn
ส่วนผสม
- ปลานิลแล่เนื้อประมาณ 120-150 กรัม ครึ่งตัว
- หอมแดงซอย 1 ช้อนโต๊ะ
- กระเทียมกลีบใหญ่ซอยหยาบ 2 กลีบ
- ตะไคร้ซอยบาง ๆ 1 ต้น
- ตะไคร้ ทุบหยาบ ๆ 3 ต้น
- พริกขี้หนูหั่นบาง ๆ 3 เม็ด
- ข้าวคั่ว 1 ช้อนโต๊ะ
- น้ำปลา หรือ น้ำปลาร้าต้มสุก 1 ข้อนโต๊ะ
- น้ำมะนาว 1 ช้อนโต๊ะ
- ต้นหอมซอย 1/4 ถ้วย
- ผักชีซอย 1/4 ถ้วย
- ใบสะระแหน่ประมาณ 3 ช้อนโต๊ะ
Instructions
- Place the wok on low heat, add oil together with the chopped garlic, shallots and the finely sliced lemon grass.
ตั้งกระทะไฟอ่อน ใส่น้ำมันลงไป พร้อมด้วย หอมแดงซอย กระเทียมซอยหยาบ และ ตะไคร้ซอยบาง ๆ
- Fry on low heat, until light brown, strain and removed from the heat immediately. Be careful not to burn the ingredients
เจียวโดยใช้ไฟอ่อน ๆ ใช้ตะหลิวคนไปคนมา พอสีเริ่มเหลือง ให้ตักขึ้นทันที
- Set aside
พักเครื่องเจียวเอาไว้
- Slice the fish fillet, skin on, into thin strips. Discard any bones
นำเนื้อปลามาหั่นเป็นชิ้นบาง ๆ
- In a wok bring water with lemon grass to a strong boil
ตั้งกระทะไฟแรง เติมน้ำเปล่าลงไป ตามด้วยตะไคร้ทุบพอหยาบ ๆ ใส่ลงไป
- Place the fish meat on a handled strainer or a slotted spoon and blanch the fish just until almost done.
เมื่อน้ำเดือดจัดแล้ว นำเนื้อปลาที่หั่นไว้แล้วลงไปลวกในน้ำเดือดจนเกือบสุก
- Transfer the fish into a mixing bowl, shake the strainer lightly leaving some cooking water
นำเนื้อปลาใส่ลงในอ่างผสม
- Add the fried garlic mixture
นำเอาเครื่องเจียวที่เตรียมไว้ใส่ลงไป
- Mix lightly,
ผสมคลุกเคล้าเครื่องปรุงเบา ๆ
- Add the fresh red chilies
ใส่พริกขี้หนูหั่นบาง ๆ ลงไป
- Add ground roasted rice
เติมข้าวคั่วลงไป
- Add fish sauce
เติมน้ำปลา หรือ น้ำปลาร้า ลงไป
- Add lime juice
เติมน้ำมะนาวลงไป
- Add green onions
ใส่ต้นหอมลงไป
- Add coriander
ใส่ผักชีลงไป
- Add mint leaves
ใส่ใบสะระแหน่ลงไป
- Toss all the ingredients together
ผสมคลุกเคล้าเครื่องปรุงเบา ๆ
- Serve with steaming hot sticky rice
เสริฟพร้อมข้าวเหนียวร้อน ๆ
In 1833 Prince Mongkut, who later became King Rama IV, found a square stone inscription, known today as “The Ramkhamheang’s Inscription”, believed to be written 541 years earlier, in 1292, by King Ramkhamheang – the third king of The Sukhothai Dynasty (1279-1298).
In this inscription King Ramkhamheang tells the story of the Sukhothai regime; He includes details of the systems of law and describes how he ruled the people wisely, in a kind and personal, like father and son manner. King Ramkhamheang – (who was an outstanding warrior, statesman, scholar and diplomat who expanded his control from the Khmer kingdom of Angkor in the east, through much of what is today central and southern Thailand, to northern parts of Laos and Burma) – gives a picture of his kingdom as idyllic and free of constrains.
Here is a wonderful spicy Nam Tok recipe; you may as well go for it! A crispy fried fish dressed with plenty of fresh herbs, plenty of chilies than some lime juice and fragrant ground roasted rice as a textural binder. It is an unpretentious dish, that is just about what is around and what is available; there is some sort of truth about it, which makes it so wonderful.
If you are trying your first Issan style recipe, than this is the one to go for. It is not complicated to prepare and will show off beautifully the hearty and rustic flavors of Issan.
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Its humble countryside charm and surfeit of tastes quickly placed it high on my personal list of favorite dishes.
The fresh essence of fish cooked to perfection melds with the earthy tones of the grilled ingredients, the eggplants, shallots, chilies and garlic. It has a heavenly silky broth with a scent of lemongrass, which is generously lifted up by a handful of fresh herbs, lemon basil, saw coriander and spring onions.
The dish was introduced to me by a street vendor in forsaken part of town some twenty years ago. Auntie Yai was a true character. She was wearing intensive makeup and I still remember her talkative hilarious manner. I and other customers waiting in line were regularly subjected to nonstop “interrogations” or “interviews”. I must admit I enjoyed the peek into other people lives while waiting over an hour for her mouth watering curried rice croquettes. I loved how the pungent, vibrant swirl of ginger was setting off the fermented pork sourness just perfectly, how the nutty crunch of those peanuts was balanced by the vivid tone of fresh herbs.
This looks like such a delicious koi pla. Love your step by step photos. Thanks very much for sharing the recipe. Best wishes! :D
Hi, ive been looking for authentic Thai recipes, thanks
Thanks for coming back. I love your recipes.
Hello Hanuman, I tried the koi pla, and it was delicious (although surprisingly difficult to prepare perfectly because the fried mixture and the fish really have to be a point). One question though: does the amount really serve 4? I used the koi pla as a starter (followed by a green curry and some cake if I remember correctly), and even though I doubled all quantities, everyone was looking a bit sad after having finished the salad rather quickly.
Thank you for your work! If you ever publish a cooking book, don’t forget to tell me.
Uwe
Hi Uwe, Thank you for the feedback and I am glad that you enjoyed the dish. “Serving 4” should be read in the Asian context of serving few dishes to share….