Sousi Pa

== Ingredients ==
* 500 g (1 lb) fish fillets
* 2 large dried chillies 1
* 5 cloves garlic
* 3 tender lemon leaves
* 1 slice fresh laos or l teaspoon laos powder laos is a form of ginger. other names for it are "galangal", "java root", "galingale", or "lengkuas". if you can't find it, use 5 ml of powdered ginger mixed with 1 ml of powdered cinnamon.
* 2 stalks lemon grass, finely sliced,
* or 2 strips lemon rind
* 1 cup thick coconut milk
* 3 cups thin coconut milk
* 1 tablespoon fish sauce
* 2 tablespoons chopped roasted peanuts
* springs of fresh basil
* 5 or 6 small dried chillies
* oil for frying
== Directions ==
# Wash fillets and cut into serving pieces.
# Remove stalks and seeds from large dried chilies and soak in hot water for 10 minutes.
# With mortar and pestle pound the chilies garlic, lemon leaves, laos, lemon grass or lemon rind to a paste (an electric blender can be used, but it may be necessary to add a tablespoon or so of thick coconut milk to facilitate blending to a paste).
# Heat the thick coconut milk in a saucepan until you see the oil floating on top.
# This takes about 10 – 15 minutes on low heat.
# Add pounded or blended mixture and fry until cooked, stirring constantly.
# Add pieces of fish and turn them in the mixture, then add thin coconut milk and fish sauce and simmer for 10 minutes.
# Add peanuts just before end of cooking.
# Serve garnished with basil and small whole dried chilies that have been fried for a few seconds in hot oil. 
== Notes ==
Category:Laotian Meat Dishes
Category:Lemongrass Recipes
Category:Coconut milk Recipes
Category:Galangal Recipes
Category:Basil Recipes
Category:Fish Recipes
Category:Recipes that need photos