2 people · Easy · 30 min · ₭ Cheap

In Laos, mostly we get this kind of small fish from rice fields and small rivers. Today I have some leftover in the fridge, so I will make a stew with sour bamboo. The secrete ingredients here are fresh green 'mak khaen', ginger leaves, and basil (dark red flowers type or phak-e-too-dork lair).

Video

Ingredients

• 300 g of small river fishes, remove the organs and clean well
• 200 g of sour bamboos shredded (nor sohm), squeeze to remove its acid juice, or rinse with water if you want less acid
• 2 stalks of lemongrass, smashed
• 5 fresh chili, more or less
• 1 tablespoon of green Mak Khaen, roughly pound
• 1 tablespoon of salt
• 1 teaspoon of MSG, optional
• 2 leaves of ginger lea[f](ves), sliced
• 4 branches of dark purple flower basil, sliced
• 1 tablespoon of fresh dill, sliced
• 1 branch of green onion, sliced

Preparation

1. Grill fresh chili first.

2. In a pot, add water about 1 bowl, bring to boil, Then add salt, lemongrass, sour bamboo, and small fish. After that, add slices of grilled chili.

3. Pound fresh green mak khaen in a mortar. Pour into the boiling pot, mix them together. Cook about 15 minutes. Add MSG and adjust the taste.

4. Add all sliced green herbs. Turn of the heat and serve :-)