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.
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.
If you are a fish lover, than you know that there are only few things in life that taste better than absolutely fresh fish, deep-fried to perfection with a crispy skin that brakes open to reveal the irresistible, steamy, firm white flesh.
Thai fried fish recipe originated from fishing communities of the south of Thailand, were fishes are being cooked as it arrive almost directly from the fishing boats.
I love this straightforward grilled Thai fish curry in banana leaves because it packs a punch with its aromatic curry mixture that embrace the white and tender fish meat with great flavors. It is a great addition for any Thai meal and very easy to prepare.
Snakehead fish, traditionally caught from irrigation ditches or flooded rice fields, benefits from the aromatic curry paste because it helps to eliminate unpleasant odors which wild caught fishes might acquire from their muddy habitat. Nowadays though, it is commercially farmed and one can safely cook it in various ways with no risk of those undesirable odors.
Dtom Jeaw Pla is a rustic and spicy fish soup that is far from being unsophisticated. There is something humble, genuine, and unpretentious about it, which makes you fall in love with it.
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.
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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