Ecomely

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Koi (plat): photo of the dish
Illustrative photo: Banchob Sripa, Sasithorn Kaewkes, Paiboon Sithithaworn, Eimorn Mairiang, Thewarach Laha, Michael Smout, Chawalit Pairojk — CC BY 2.5, Wikimedia Commons
Salads & starters

Koi (plat)

Lao salad of raw or lightly cooked fish, finely sliced and marinated in lime juice, with fresh herbs and aromatics. Its bright, zesty bite makes it a much-loved starter, especially in the north of the country.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the fish into thin slivers or small cubes, carefully removing all the bones.
  2. Put the pieces in a bowl with the lime juice and let them marinate 10 minutes, until the flesh turns slightly opaque.
  3. Finely slice the red onion, shallots, lemongrass and chilli, then chop the coriander and mint.
  4. Drain the fish lightly, then add the fish sauce, the sliced aromatics and the herbs.
  5. Season with the chilli powder and salt if needed, then mix gently.
  6. Sprinkle with toasted glutinous rice and serve straight away with the lettuce leaves and cucumber.

Variations and tips

Cooked version. Poach the fish 3 minutes in a little simmering water before marinating, for a firmer texture.

With what you can find here. If fresh fish is hard to find, use cod or frozen pollock, well thawed.

More ideas

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Original Ecomely recipe.