Celebrate Laotian New Year: Make Khe-Yo's Poached Black Bass
Born in Laos and raised in Kansas, chef Soulayphet Schwader is celebrating the Laotian New Year with a weeklong dinner series at his New York City restaurant, Khe-Yo, from April 11-16.
Also known as Songkran or Pii Mai, the Lao New Year marks the time of year when families visit their town's Buddhist temple to bring home-cooked meals with sticky rice to the monks, receive their blessings and spend time with their community. "Phet," as he's known in the restaurant, is even bringing in a special guest for the celebration: his mom, Soubanh, is coming from her home in Wichita to perform the Su-Kwan ceremony, blessing diners and giving them a special bracelet that will cleanse their spirit for the year ahead.
Try Schwader's recipe for pouhn-pa, a poached black bass dish served during the holiday, and get your celebration on!
- 1 whole black bass
- 2 stalks lemongrass
- 1 small knob galangal
- 10 kaffir lime leaves
- 1 tablespoon sugar
- fish sauce
- 2 jalapeños
- 4-5 whole shallots
- 3-4 fresh Thai chilies
- 5 cloves garlic
- 5 apple eggplant
- Bring fish head and bones with lemongrass, galangal, lime leaves, sugar and fish sauce. Cover with 2 quarts water, simmer for 30-45 minutes to develop flavor. Adjust with more fish sauce if needed.
- Poach the bass fillets in the broth for 8-10 minutes, making sure not to overcook.
- Char jalapeños, shallots, garlic, chilies and eggplant on a grill, then wrap in aluminum foil and roast in the oven at 375°F until soft (approximately 20-25 minutes).
- Take the charred and roasted ingredients and smash in mortar and pestle, then stir in the poached bass fillet and season with fish sauce and lime juice.
- Garnish with cilantro and serve alongside fresh vegetables, like cucumber, cabbage, lettuce or broccoli.