이 레시피를 당신의 언어로 번역하는 중입니다... 페이지가 자동으로 새로고침됩니다.

Lao Ping Pa

Name: Lao Ping Pa
Prep time: PT20 minutes
Cook time: PT25 minutes
Total time: PT45 minutes
Yield: 4
Cuisine: Laos
Ingredients: 2 x 1 lb Whole white fish (e.g., red snapper, tilapia, sea bass, scaled and gutted); 2 stalks Lemongrass (tough outer layers removed, finely chopped); 6 leaves Kaffir lime leaves (central vein removed, finely chopped); 4 cloves Garlic (minced); 2 medium Shallots (minced); 1 inch piece Galangal (peeled and minced); 2 tbsp Fish sauce; 2 tbsp Lime juice; 1 tsp Salt (or to taste); 0.5 tsp Black pepper (freshly ground); undefined undefined Banana leaves or parchment paper (for wrapping)

Grilled Fish

Ping Pa is a classic Laotian dish of whole grilled fish, typically a white-fleshed fish like red snapper. The fish is seasoned generously with a flavorful paste of lemongrass, kaffir lime leaves, garlic, shallots, galangal, fish sauce, and lime juice, then grilled until flaky and tender. It's a staple in Laotian markets and eateries, often served with sticky rice and a spicy dipping sauce (jeow).

준비 시간20 minutes

조리 시간25 minutes

총 시간45 minutes

1회 제공량4

난이도Easy

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Prepare the fish: Rinse the fish inside and out and pat them dry thoroughly with paper towels. Make 2-3 diagonal slits on each side of the fish, about 1/2 inch deep.
💡 전문가 팁: Ensuring the fish is dry helps achieve a better sear and prevents sticking.
2
Make the marinade: In a small bowl, combine the finely chopped lemongrass, kaffir lime leaves, minced garlic, shallots, galangal, fish sauce, lime juice, salt, and black pepper. Mix well to form a paste.
💡 전문가 팁: You can pound the ingredients in a mortar and pestle for a more traditional texture.
3
Marinate the fish: Rub the paste all over the fish, making sure to stuff some into the cavity and push some into the slits on the sides. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes.
4
Prepare for grilling: If using banana leaves, soften them by passing them over an open flame or dipping them in hot water. Wrap each marinated fish securely in a banana leaf or parchment paper.
💡 전문가 팁: Banana leaves impart a subtle aroma to the fish.
5
Grill the fish: Preheat your grill to medium-high heat. Place the wrapped fish on the grill and cook for about 10-12 minutes per side, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the size of the fish.
💡 전문가 팁: Alternatively, you can bake the fish in a preheated oven at 400°F (200°C) for 20-25 minutes.
6
Serve: Carefully unwrap the fish. Serve hot, traditionally with sticky rice and a side of jeow (Laotian chili dipping sauce).
💡 전문가 팁: Garnish with fresh cilantro or lime wedges if desired.

요리 기록 추적

💡 전문가 팁

✓For an extra layer of flavor, you can stuff the fish cavity with a few sprigs of cilantro or a slice of lime before wrapping.
✓If you don't have access to fresh galangal, you can substitute with an equal amount of fresh ginger, though the flavor will be slightly different.
✓Ensure the fish is completely cooked through. The flesh should be opaque and easily separate from the bone.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Use other types of fish like mackerel, catfish, or even larger fish cut into steaks.
Add thinly sliced chilies to the marinade for a spicier kick.
Grill the fish directly on the grates without wrapping for a crispier skin, ensuring it's well-oiled to prevent sticking.