There’s lots of different ways that you can prepare fish. Back in the day, people in Laos used to cure foods all the time when there was no refrigeration. That’s how many som pa and som moo recipes came about.
Ingredients:
~4 LB any fish filet, cut into thin long strips
~10 cloves of garlic, crushed in mortar + pestle
~1 full package of nam powder seasoning
~2 TSP of salt
~2 TBSP of COOKED sticky rice, rinse it real quick once cooked to make it more sticky
Serve or eat with raw bird eye chili pepper(s) 😊
#laofood #lindalately