Pasa

Introduction
A traditional cold fish soup made with raw fish, herbs, and spices, consumed mostly by the Adi tribe.

Historical Relevance
Pasa has been a tribal delicacy for generations, showcasing Arunachal’s deep connection with river-based cuisine and natural ingredients.

1. Preparing the Pasa
   Ingredients:
   100g fresh river fish (finely chopped)
   Coriander leaves, ginger, garlic
   Green chilies, salt, and mustard oil

Instructions:

1. Blend herbs, ginger, garlic, and chilies into a paste.
   
2. Mix with raw fish and mustard oil.
   
3. Serve immediately as a refreshing dish.

Pro Tips
Use only the freshest fish — never store overnight.

Serving Suggestions
Best enjoyed with steamed rice and boiled vegetables.

Fun Fact
Pasa is considered a winter food as mustard oil and spices help in maintaining body warmth.