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Ping Pa

★ ★ ★ ★ ★ (0)
15 min
Prep
25 min
Cook

Ingredients

  • 1 whole freshwater fish (approx. 800 g/1.75 lb), cleaned
  • 2 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 3 slices galangal
  • 2 spring onions
  • 1 tbsp fish sauce
  • 1 tsp salt
  • banana leaves, for wrapping (optional)
  • dipping sauce of lime, chilli and fish sauce, to serve

Method

  1. Score the fish diagonally on both sides.
  2. Rub the fish inside and out with salt and fish sauce.
  3. Stuff the cavity with lemongrass, kaffir lime leaves, galangal and spring onions.
  4. Wrap loosely in banana leaves if using, or leave uncovered for extra char.
  5. Grill over medium charcoal heat for 12-15 minutes per side until the skin is crisp and flesh flakes easily.
  6. Serve whole with a lime-chilli-fish sauce dip and sticky rice.

Introduction: Ping Pa is whole grilled fish, stuffed with lemongrass and herbs, cooked over charcoal until the skin is crisp and smoky.

Cultural Background: Ping Pa is whole grilled fish, stuffed with lemongrass and herbs, cooked over charcoal until the skin is crisp and smoky. A common riverside dish along the Mekong, it reflects the importance of freshwater fish in the Lao diet and is often shared communally at family meals.

Tips: Scoring the fish helps it cook evenly and lets smoky flavour penetrate the flesh. Keep a spray bottle of water handy to control charcoal flare-ups.

Variations: Small river fish can be used, adjusting grilling time down significantly. Some cooks add a light chilli paste rub before grilling for extra flavour.

Storage: Refrigerate leftover fish for up to 1 day.

Reheating: Reheat gently in a low oven to avoid drying out the flesh.

FAQs:

Q: What fish works best?

A: Tilapia, snakehead or other firm freshwater fish are traditional choices.

Q: Can I bake instead of grill?

A: Yes, bake at 200°C (400°F) for about 25 minutes, though charcoal gives the most authentic flavour.

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