C/w Nana: Lao Smashed Fish Soup (ປົ່ນປາ == Pohn Pa)

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, and salt is a basic seasoning.

lime juice

🥗Healthier: vinegar

💰Cheaper: lemon juice

Vinegar can mimic acidity, and lemon juice is often more accessible.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: paprika

Bell peppers add color without heat, while paprika is a cost-effective spice.

Welcome back to cooking with Nana. Today, I am going to make Lao Smashed Fish Soup.

I have catfish; you can use nugget catfish or any kind of fish, but most people like to use catfish.

For the broth, I have galangal, lemongrass, and kaffir lime leaves.

I also have eggplant, garlic, shallots, and roasted pepper, which I used about 10 peppers.

I used 12 shallots, sliced, and I like to use a lot because it brings aroma and taste.

I have half a teaspoon of MSG, which is optional, and 2 tablespoons of padak, a fermented fish sauce.

I also have 1 tablespoon of fish sauce and half a tablespoon of salt for the broth.

I am going to boil my water now.

Once the water is boiling, I will add galangal, lemongrass, and kaffir lime leaves and let it cook for 2 to 3 minutes to get the aroma out.

Next, I will add the salt and MSG if using.

I will boil the eggplant first, checking it for about 20 minutes to ensure it doesn't get too soft.

After boiling, I will take the eggplant out before adding the fish.

I will add the catfish to the boiling broth and let it cook for 15 to 20 minutes.

Once the catfish is cooked, I will take it out and keep the broth for later use.

I will smash the roasted peppers and garlic together.

I will peel the skin off the eggplant, which is hot, and add it to the mixing bowl.

Next, I will take the meat out from the catfish, being careful to remove any bones.

I will smash the catfish meat and eggplant together.

I will add the broth back into the mixture, adjusting the water level to how watery I like it, adding about 6 to 7 scoops of broth.

I will taste it and adjust seasoning, adding fish sauce as needed.

Finally, I will add sliced green onions and mix everything together.

I will serve it in a bowl, and if desired, add more broth to make it more watery.

This dish is served with sticky rice and steamed vegetables like cabbage, zucchini, Chinese broccoli, and green beans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens