Lao Ping Pa
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).
🧂 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)
- Banana leaves or parchment paper(for wrapping)
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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).
💡 Tip: Garnish with fresh cilantro or lime wedges if desired.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.