Koi pla

Koi pla is a popular dish in Thailand and Laos, particularly in the northeastern region of Isan. It is a raw fish salad that is often made from freshwater fish, typically tilapia or catfish, which is minced and mixed with a variety of herbs, spices, and lime juice. The dish is known for its spicy and sour flavor profile, and is often served with sticky rice.

Ingredients and Preparation

The primary ingredient in koi pla is raw fish, which is minced and mixed with a variety of other ingredients. These typically include lime juice, which helps to "cook" the fish in a process similar to ceviche, as well as chili peppers, garlic, shallots, and fish sauce. Some versions of the dish also include roasted rice powder for added texture.

The preparation of koi pla is relatively simple. The fish is first cleaned and deboned, then minced finely. The other ingredients are then added and mixed thoroughly. The dish is typically served immediately, while the fish is still fresh.

Health Concerns

While koi pla is a beloved dish in many parts of Thailand and Laos, it has also been linked to a high incidence of liver fluke infection in these regions. This is because the raw fish used in the dish can often carry the parasite, which can cause a variety of health problems, including liver cancer. As a result, there have been public health campaigns in recent years to encourage safer preparation methods, such as cooking the fish thoroughly before consumption.

Cultural Significance

Koi pla is more than just a dish in the Isan region - it is a part of the cultural identity. It is often served at social gatherings and is a staple at celebrations and festivals. Despite the health concerns associated with its consumption, it remains a beloved part of the culinary tradition in this part of the world. Template:Asia-food-stub