Koi (dish)

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The finished dish of a type of Koi made of raw fish accompanied by rice and vegetables.

Koi (Lao: ກ້ອຍ; Thai: ก้อย, Thai pronunciation: [kɔ̂j]) is a "salad" dish of the Lao people of Laos and Isan consisting of raw meat denatured by acidity, usually from lime juice. Common varieties include koi kung (Thai: ก้อยกุ้ง), with shrimp as the main ingredient, and koi paa (Lao: ກ້ອຍປາ)/koi pla (Thai: ก้อยปลา), which consists of minced or finely chopped raw fish in spicy salad dressing.

Koi can be a source of parasitic diseases. Koi made with raw fish is a popular dish in Laos and Isaan and a common source of infection with the Southeast Asian liver fluke Opisthorchis viverrini.[1]

Koi pla eaten in north-east Thailand is made from raw fish, live red ants, herbs and lime juice.[2] Koi pla is eaten soon after it is prepared, without a long period of soaking in acid juice.[3] It is believed to be a cause of cholangiocarcinoma via liver fluke transmission.[2]

Koi hoi is a variety containing raw snail meat. It has been associated with infection in humans by the rat lungworm Angiostrongylus cantonensis.[4]

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  1. ^ Sripa, B.; Kaewkes, S.; Sithithaworn, P.; Mairiang, E.; Laha, T.; Smout, M.; Pairojkul, C.; Bhudhisawasdi, V.; Tesana, S.; Thinkamrop, B.; Bethony, J. M.; Loukas, A.; Brindley, P. J. (2007). "Liver Fluke Induces Cholangiocarcinoma". PLoS Medicine. 4 (7): e201. PMC 1913093Freely accessible. PMID 17622191. doi:10.1371/journal.pmed.0040201. 
  2. ^ a b Jonathan Head (13 June 2015). "Deadly dish: the dinner that can give you cancer". BBC News. 
  3. ^ Murrell, K. Darwin; Fried, Bernard (2007). Food-Borne Parasitic Zoonoses: Fish and Plant-Borne Parasites. Springer. p. 13. ISBN 9780387713571. 
  4. ^ Eamsobhana, P.; Yoolek, A.; Punthuprapasa, P.; Yong, H. S. (2009). "Thai Koi-Hoi Snail Dish and Angiostrongyliasis Due to Angiostrongylus cantonensis: Effects of Food Flavoring and Alcoholic Drink on the Third-Stage Larvae in Infected Snail Meat". Foodborne Pathogens and Disease. 6 (3): 401–405. PMID 19272010. doi:10.1089/fpd.2008.0191. 

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