Pon is a cooking technique for making a dipping sauce in the Northeast. Pon” means to crush something by hitting it repeatedly. People in the Northeast pound fish, frogs and other ingredients along with spices and herb in a mortar until well blended. They then season with pla-ra, and serve with vegetables.
Nutrition
Fish is high in protein, minerals and essential fatty acids and low in cholesterol. Having fish dish is good for health and moreover it reduces the chances of coronary artery disease.Ingredient
400 grams fish (snake-head fish, catfish, pla-too etc)
10 – 15 chilies
3 cups water
1 cup pla-ra (use only its liquid)
10 each garlic cloves
5 – 7 each red shallots
1 tbsp ground dried chilies
1 tsp fish sauce
1 tbsp sliced spring onion and coriander leaves
How-to
1. Clean and gut the fish, cut into 4 pieces. Add the fish to boiling water over medium heat.2. Add two or three crushed shallots for aroma and to remove the fish smell.
3. Add the pla-ra liquid and boil a short time longer. Remove from the heat. Set aside to cool. Remove the fish bones.
4. Roast the chilies and garlic and the remaining shallots until aromatic. Let cool and then peel.
5. Pound the chilies, garlic and shallots until well mixed. Add the fish meat, and keep pounding until well blended.
6. Season to taste with the ground dried chilies and fish sauce. Serve in a bowl, along with or fresh or blanched vegetables. Garnish with the spring onion and coriander.
