Also known by the Latin name of Macrochirichthys macrochirus, the Long Pectoral Fin Minnow or the Sword Minnow, this little fellow can be found throughout most of Southeast Asia, but also as far as Malaysia and Indonesia. In Thailand, it is known as a Pla Dab Lao, referring to its similarity in shape to a Lao sword. Another Thai name is Pla Pak Pra or knife sheath.
The Pa Hang Fa will usually be between 30 to 40 cm but can get as large as 50 cm.
The Mekong, Chao Phraya, Mae Klong and Tonle Sap are all home to the Pa Hang Fa, who is quite tasty simmered in padaek and turned into ponne pa. It's tasty, but also notable for its soft flesh and tiny bones.
What are some of your best memories and recipes for this fish?