Koi Pla

Thailand · Southeast Asia

Finely chopped fish salad mixed with herbs and chiles on a floral plate.
Koi Pla

Koi pla is a Thai salad of finely chopped raw freshwater fish mixed with herbs and sour, spicy seasonings. A Chiang Mai University thesis appendix describes koi mixtures seasoned with shallots, toasted rice, makrut lime leaves, coriander, spring onions, mint, fish sauce, chilli and lime or other sour citrus juice.[1][2]

In some Isan preparations, red worker ants provide sourness in fish or shrimp koi. A 2019 community field study in Roi Et records this use alongside koi made from red-ant larvae and pupae. The ants can be a seasoning in the fish salad; the separate ant-brood dish is called koi khai mot daeng.[3]

References

Sources checked:

  1. Uncooked fish consumption among those at risk of Opisthorchis viverrini infection in central Thailand — Picha Suwannahitatorn et al. / PLOS ONE
  2. Culinary verb ก้อย: thesis appendix — Chiang Mai University Library
  3. แมลงแห่งชีวิต : วิถีเรียนรู้จากทุ่งกุลาถึงป่าชุมชน — Prasit Wongprom and Nithima Rojanawong / Foundation for Rural Youth
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Koi pla.jpg

creator:
Banchob Sripa, Sasithorn Kaewkes, Paiboon Sithithaworn, Eimorn Mairiang, Thewarach Laha, Michael Smout, Chawalit Pairojkul, Vajaraphongsa Bhudhisawasdi, Smarn Tesana, Bandit Thinkamrop, Jeffrey M. Bethony, Alex Loukas & Paul J. Brindley
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CC BY 2.5
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Cropped/resized and re-encoded for Gochizu; no substantive content edits.

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marin (gpt-4o-mini-tts)
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