Adi Pika Pila
A soft mashed rice dish cooked with river fish and local herbs, popular among the Adi community of the Siang valley.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 5 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 16 g
- calories
- 260 kcal
Instructions
- 1
Boil the rice in extra water until it turns very soft.
- 2
In another pan, gently boil the cleaned fish with a little water and salt until cooked through.
- 3
Carefully remove all bones from the fish. Flake the flesh into small pieces.
- 4
Boil the local greens in a separate pan until tender, then drain.
- 5
Roughly mash the soft rice in its pot.
- 6
Gently stir in the flaked fish and boiled greens.
- 7
Add the crushed ginger, garlic and chopped green chillies.
- 8
Mix in the crushed perilla seeds and salt to taste.
- 9
Stir everything together until well mixed. Serve warm.
Chef's tips
Traditionally, small bony river fish are used, but deboning carefully makes the dish easier to eat. Do not skip the perilla seeds, which give the nutty aroma typical of Adi cooking.
Ingredient substitutions
- river fish → any small freshwater fish
Storage
Refrigerate for up to a day; best eaten fresh.
Reheating
Reheat gently on low flame stirring often.
Common mistakes to avoid
- •Leaving fish bones in the mash, which can be a choking hazard.
Serving suggestions
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