Lao Poached Bass with Shallots, Eggplant, and Chiles

Lao Poached Bass

Lao Poached Bass With Shallots and Eggplants

A light yet hearty seafood dish, this recipe comes from Soulayphet Schwader, chef-owner of New York City's Lao-inspired Khe-Yo restaurant. Though Schwader makes this dish with what he calls "the funk," the strong Lao fermented fish paste padek, storebought fish sauce is used here.Matt Taylor-Gross

A light yet hearty seafood dish, this recipe comes from Soulayphet Schwader, chef-owner of New York City's Lao-inspired Khe-Yo restaurant. Though Schwader makes this dish with what he calls "the funk," the strong Lao fermented fish paste padek, storebought fish sauce is used here. Just have a big bowl of sticky rice on the side, and do as the Lao do—eat with your hands. Featured in: Handfuls of Sticky Rice