📝 About This Recipe
A vibrant jewel of Laotian cuisine, Koi Soi is a sophisticated raw fish salad that balances the brightness of lime with the deep umami of fermented fish sauce and the smoky crunch of toasted rice powder. Unlike its cooked cousin Larb, this dish celebrates the buttery texture of ultra-fresh freshwater fish, elevated by a garden’s worth of aromatic herbs and a fiery kick of bird's eye chilies. It is a refreshing, bold, and texturally complex dish that captures the soulful essence of Southeast Asian river culture.
🥗 Ingredients
The Fish
- 1 lb Sashimi-grade Tilapia or Snapper (skinned, deboned, and cut into 1/2-inch cubes)
- 1/4 cup Fresh Lime Juice (from about 2-3 juicy limes)
The Aromatics & Seasoning
- 1.5 tablespoons Padaek (Lao Fermented Fish Sauce) (strained; substitute with high-quality Thai fish sauce if unavailable)
- 2 tablespoons Toasted Rice Powder (Khao Khua) (homemade preferred for maximum fragrance)
- 1-2 tablespoons Dried Red Chili Flakes (adjust to your heat preference)
- 3 pieces Shallots (thinly sliced into rounds)
- 1 stalk Lemongrass (tender inner core only, extremely finely minced)
- 1 teaspoon Galangal (peeled and finely grated or minced)
Fresh Herbs
- 1/2 cup Fresh Mint Leaves (roughly torn)
- 1/2 cup Cilantro (coarsely chopped including stems)
- 4-5 leaves Culantro (Sawtooth Herb) (finely sliced)
- 3 stalks Green Onions (thinly sliced)
For Serving
- 2 cups Sticky Rice (steamed and kept warm in a basket)
- 4-6 pieces Thai Bird's Eye Chilies (left whole for extra heat)
- 1 piece Cucumber (sliced into thick rounds for scooping)
- 1 head Cabbage or Lettuce (cut into wedges or used as cups)
👨🍳 Instructions
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1
Prepare the toasted rice powder (Khao Khua) by placing raw glutinous rice in a dry skillet over medium-low heat. Toast for 5-8 minutes, stirring constantly, until deep golden brown and fragrant. Grind into a coarse powder using a mortar and pestle or spice grinder.
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2
Ensure your fish is ice-cold. Pat the fillets dry with paper towels to remove excess moisture, which ensures the dressing adheres perfectly.
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3
Carefully dice the fish into uniform 1/2-inch cubes. Place the cubes in a chilled stainless steel or glass mixing bowl.
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4
Add the fresh lime juice to the fish. Toss gently and let it sit for just 1-2 minutes. The acid will begin to 'cook' the exterior of the fish, turning it slightly opaque.
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5
Add the Padaek (or fish sauce) to the bowl. This provides the essential salty, fermented backbone of the dish.
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6
Incorporate the minced lemongrass, grated galangal, and sliced shallots. These 'hard' aromatics need to be mixed in early to infuse the fish.
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7
Sprinkle in the dried chili flakes and the freshly made toasted rice powder. The rice powder will act as a thickener, binding the juices into a savory glaze.
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8
Gently fold in the green onions, culantro, and cilantro. Use a light hand to avoid bruising the delicate herbs.
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9
Taste the mixture. It should be a punchy balance of sour, salty, and spicy. If it's too tart, add a tiny splash more fish sauce; if too salty, a squeeze more lime.
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10
Just before serving, fold in the torn mint leaves to keep them from turning black.
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11
Transfer the Koi Soi to a serving platter. Garnish with whole bird's eye chilies for those who want extra heat.
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12
Serve immediately while the fish is cold and the rice powder still has a slight crunch.
💡 Chef's Tips
Always use the freshest sashimi-grade fish possible; tell your fishmonger you are eating it raw. Do not let the fish sit in the lime juice for more than a few minutes before serving, or it will become tough and rubbery like ceviche. If you can't find Padaek, mix 1 tablespoon of regular fish sauce with 1/2 teaspoon of shrimp paste for a similar depth. Make the toasted rice powder fresh; the store-bought version often loses its nutty aroma and becomes stale. Keep your mixing bowl in the freezer for 10 minutes before starting to keep the raw fish at a safe, refreshing temperature.
🍽️ Serving Suggestions
Serve with warm Lao sticky rice (Khao Niew) – use your fingers to form a small ball of rice and use it to scoop up the fish. Pair with a platter of 'vegetable chasers' like raw cabbage wedges, long beans, and cucumber slices to refresh the palate. An ice-cold Beerlao or a crisp, dry Riesling beautifully cuts through the heat and acidity. Serve alongside a spicy papaya salad (Tam Muk Hoong) for a complete Lao feast. Provide extra wedges of lime and whole chilies on the side for guests to customize their spice level.