Sousi Pa Gnon

Ingredients

 * 6 pa gnon (catfish)
 * 1 fully grown coconut
 * 2 dried chilli peppers soaked in water
 * 7 small dried chilli peppers soaked in water
 * kaffir lime leaves
 * spring onion leaves
 * chopped coriander leaves
 * ground black pepper
 * salt
 * fish sauce

Fish preparation

 * 1) Scrape off the mucus from the skin, gut the fish, cut off and discard the heads and tails, wash the fish and salt them.

Coconut preparation

 * 1) Split open-grate the meat and squeeze two extractions of coconut milk from it, keeping the first extraction separate from the second one-quantity, one soup bowl of each put the first extraction of coconut milk in a wok on the fire until it becomes creamy.
 * 2) Then add the "kheuang hom" and fry it until it gives off a good aroma.
 * 3) Add the fish gently, stir thoroughly, then add fish sauce and the second extraction of coconut milk.
 * 4) When the fish are cooked, taste and check the saltiness.
 * 5) Add the kaffir lime leaves.
 * 6) Transfer to a serving-dish, garnish with the chopped spring onion leaves and coriander and ground black pepper.