Pa Bhun (Lao Lemongrass Fishcakes)

Pa bhun, or Lao lemongrass fish cakes is a dish that uses few simple ingredients but deliver a flavorful bite. It’s crispy on the outside. The notes of lemongrass are forward and then white pepper sneaks in with a peppery warmth. Each bite is slightly different and keeps you coming for more.

The fishcakes are typically made with dad’s catch of the day and aromatics from mom’s garden. It comes together quickly even when using the traditional methods of mincing the fish by hand and pounding the aromatics in a mortar and pestle. It’s made with ingredients that we have and is not fussy. My dad would even deep-fry these, and we’d get dark brown mystery shaped nuggets, and they’d still be gone in a minute. When I was younger, I used to get more sticky rice to try to stretch and make these fishcakes last. That’s how you know it’s comfort food.

Notes:

Fish – use any fish variety that have or like eating. We typically use a mild white fish, but any fish would work. We’ve used everything tilapia to sheepshead. For the traditional method, I used mahi mahi and for the food processor method, I used cod. Simply because that’s what I had in the freezer. Note though, that if you are using frozen fish, make sure to thaw it completely before use.
Food processor – You can use a food processor for this dish. However, I find that using a mortar and pestle tend to produce more consistent fishcakes. If you’ve never had this dish before, I would recommend trying it the traditional way (with a mortar and pestle) as written in this recipe. The aromatics are pounded completely into a paste, and their oils are released and, in my opinion, this yields slightly more flavorful fishcakes. If using a food processor, pulse the fish and aromatics until the mixture is almost paste-like. I usually stop when there’s still some texture because we’re making fishcakes not fish balls so I’m not looking for a smooth paste. Then transfer the fish mixture into a bowl and add the seasonings and cornstarch before frying the fishcakes.

Cornstarch – per my parent’s instructions, you can use any starch you want. It does not have to be cornstarch. You can use rice flour, tapioca starch, or anything you have on hand. Only a little bit is needed to help bind and give the crispy texture. Use maybe 2-3 tablespoons depending on how wet the ingredients are. If using previously frozen fish, I typically use 3 tablespoons because they tend to have more water content.
Lemongrass – don’t skimp on the lemongrass. It should be present in every bite.
Chilis – add chilis to the aromatics, if you want a spicy version. I recommend only a couple as the spiciness can overpower the other beautiful flavors in this dish, but you can adjust that to what suits your taste.

Pa Bhun (Lao Lemongrass Fishcakes)

Makes: 12-13 fishcakes
Time: 30 minutes

1 ½ lbs (680g) fish, any variety (cod, tilapia, or mahi mahi works great)
2 stalks of lemongrass (50g), chopped
4-5 cloves of garlic (20g), chopped
1-2 (30g) scallions, chopped, green and white parts divided
1 ½ tablespoons (10g) ginger, chopped
1 teaspoon salt, divided
1 teaspoon white pepper
½ teaspoon MSG
3 tablespoons (24g) cornstarch, rice flour, or tapioca flour (I used cornstarch)
¼ cup (59 ml) neutral oil, for frying (or enough to cover a centimeter of the bottom of the pan used)
2 chilis+, chopped (optional for spicy version)

• Using a mortar and pestle pound lemongrass, garlic, white parts of the scallions, ginger, chilis (if using), and ¼ teaspoon of the salt. Pound until you get a paste.
• Cut the fish into cubes, then mince on a cutting board until you get finely minced fish. Transfer from the cutting board into a medium bowl.
• Add ¾ teaspoon of salt, white pepper, MSG, and the green parts of the scallions to the minced fish. Stir to combine. Then add the cornstarch and mix to ensure the cornstarch has been incorporated.
• Scoop a spoonful of the fish mixture and form about 1.5-inch balls and then flatten into patties.
• In a pan, heat oil over medium low to medium heat. (I kept it at medium low heat). Fry a few of the fishcakes at a time for 1.5-2 minutes on each side or until they are brown and crispy. Remove from the oil and place on a plate lined with paper towels.
• Serve warm or cooled with sticky rice. Enjoy!