Poon Pa (Pun Pa) Luang Namtha-style

I was shown a new recipe for pun pa at the Boat Landing on our last visit. This is spicier than the one in the Cookbook and also contains mashed simmered apple eggplants. If these are not at hand, use cubes of purple eggplant.

Pun pa
Poon pa, Luang Namtha-style
Simmering fish and eggplants
Simmering fish and eggplants
Pounding
Peng pounding the fish and egpplants
Pun Pa 1.5
Pounding grilled ingredients
Pun pa 2
Peng adds pounded grilled ingredients to fish mixture
Cooking pun pa
Cooking poon pa

Poon Pa (pun pa) Luang Namtha-style, cooked by Peng

Ingredients

7 apple eggplants (or one purple eggplant, cut in 3 cm (1′) cubes
1 bulb garlic
3 shallots
5 green chillies (long and thin) threaded on a toothpick
1 small fish (cat fish, slippery stuff removed,  or tilapia)
2 C water
1 lemongrass stalk, bruised with the back of a knife
½ t salt for broth and another ½ t when frying mixture
1 T oil
1 T garlic, chopped
2 T soy sauce
Small handful mint and coriander leaves, chopped
Small handful spring onions, chopped

Vegetable accompaniment

1 thick wedge cabbage
2 wedges pumpkin or gourd
1 bunch Chinese greens (pak kaat kieow)

Method

  1. Grill the garlic bulb, shallots and chillies over a charcoal fire, gas ring, barbeque or electric over grill, turning regularly.  Each ingredient will have a different cooking time. The garlic bulb, shallots and chillies are ready when blackened on the outside and softened on the inside. Remove ingredients to a plate when ready.
  2. Heat the water in a wok or frying pan and add salt and lemongrass. Bring to the boil and add the fish and eggplants. Simmer for 7 minutes and then remove from the stock when ready and set aside. (Be careful not to cook the fish for too long or the stock will gel. If the eggplants are not yet soft continue to simmer them after removing the fish.) Transfer the stock to a bowl for later use.
  3. In another pan set the vegetables to simmer in salted water. They should take about 15 minutes on a low heat once brought to the boil.
  4. Put the cooked eggplants into a mortar and pound to a pulp. Remove the skin and bones from the cooled fish and add it to the mortar. Pound.
  5. Peel the garlic, shallots and chillies and in a separate mortar, pound them to a fine paste. Add this paste to the fish mixture.
  6. Rinse the wok, reheat and add oil. When the oil is hot, toss in the chopped garlic and sauté until aromatic. Then add the fish mixture and soy sauce. Fry for a minute and spoon in some of the broth. Continue to fry the mixture on low heat for about 5 minutes in total. Taste and add salt and more soy sauce if needed. Mix in the chopped mint, coriander and spring onions. Taste and make any final adjustment to the flavours.