Lap Pa Keng (Raw Fish Laap)


  • 1 pa keng, scaled, gutted and washed - keep the intestine, if it is clean, and eggs, if any, wrap them together in pieces of banana leaf and grill them on the fire until cooked-take half only of the flesh of the fish, wash it and chop it finely - put the fish skin in the soup until it is just enough cooked, then take it out and chop it into small pieces
  • 5 sweet young round eggplants - place them on a charcoal fire until their skins are burned, but do not let the seeds inside burn - then place them in a bowl
  • 3 dried chilli peppers-grill them until soft
  • 3 (small) heads of garlic-sear them on a charcoal fire
  • 3 (small) shallots-sear them on a charcoal fire
  • 2 slices of galingale
  • Put the above five ingredients in a mortar and pound them all together finely
  • 5 (more small) heads of garlic, chopped and fried until golden, then removed from the pan
  • spring onions, chopped
  • coriander, chopped
  • 1 rice-bowl (1/2 pint) of "or padek" (cooked)
  • 1 medium-sized bowl of nam keng (specifically the liquid part only of the fish soup frozen. Nam keng generally means ice) salt

  1. Put the chopped fish in the mortar with the five pounded ingredients and pound until thoroughly mixed.
  2. Add some "or padek" and salt.
  3. Then add some nam keng and continue stirring.
  4. Whether it is thick or not is according to your preference.
  5. Next, add the chopped fish skin, the chopped spring onions, and the fish intestine and eggs.
  6. Taste and check the saltiness. '