Today I asked the A-Team to think of a dish that reminds them of home. Kham got a bit excited and wanted to make Pon Pla, a dish using cooked fish, aromatic herbs and a touch of Padek to lift it. It is all assembled with a Pestle and Mortar, something that we consider the foundation of home cooking. Always thinking, we decided to go ahead with his idea and add a little Laocook touch. The result became a sandwich of East meets West, or in this case, Laos meets Spain.
The Spanish are fond of grilled fish, simply seasoned with Sea Salt and served with a Garlic , Parley and Olive Oil (salsa Verde). What better way to introduce Pon Pla to our diners!.
The Pon Pla is made with Sea Bream, which is abundant in our coastal waters. Roasted Aubergines, Onions and Garlic give the dish body. Padek “Jus” lends a Laotian touch. Fillets of the fish are grilled in the Spanish custom, next a layer of Pon Pla (lovingly made by Kham) followed by another fillet. Instead of the Salsa Verde, I have used Pan Roasted Garlic with Mushroom Soy Sauce, Coriander Leaves, Coriander Oil, Red Peppers and Grapeseed Oil.
This was our recommended dish this evening, to be washed down with a cool Chardonnay…