Dry sweet fish (Pah Wan)
Pah Wan is available to cook by fish in the sea water or fresh water, served as snack with sticky rice
Lao Kitchen
khiewchanta.com
Ingredients
- 1 kg for fish
- 2 g for Brown sugar(20% of fish's quantity)
- 0.5 table spoon for salt (1,5% of fish's quantity)
- (1 l for water and 2 table spoon for salt), for cleaning the fish
Method
- cut fish's head and cleaning. slice fish by following the horizontal
- cut fish into two small piece and flat for each one
- cleaning the fish by salt and water
- mix all ingredients with fish, then leave it for the whole night
- dry fish under the sun for 6 hours or dry it by stove for 3-4 hours (60 Celsius)
- fried fish before serving
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