1 Kg · Medium · 50 min · ₭ Average

It is a local traditional recipe from Vang Vieng, this fish is fresh from the river. And steamed with banana leaves with herbs. So good 😁😋

Ingredients

• 1 Kg of pa phun (small river fish)
• 2 tablespoons of zanthoxylum-limonella, more or less
• 4 Asian red shallots
• 4 cloves of fresh garlic
• 2 stalks of lemongrass
• 4 fresh chili, more or less
• 1 tablespoon of salt
• 1 teaspoon of MSG
• 1 tablespoon of seasoning powder
• 5 branches of green onions
• 5 branches of fresh dill
• 4 tablespoons of khao beua (soaked sticky rice pounded)
• banana leave, to wrap

Preparation

1. First, clean the fish and remove the gut.

2. Pound the "Zanthoxylum limonella" first, then add red challot, garlic, chili, lemongrass, salt, MSG (add a bit first). Groundly pound.

3. Mix with fish in the bowl, add Khao Beua, seasoning with more with salt, MSG, seasoning powder (chicken/pork flavor).

4. Add sliced green onion and dill mix together.

5. Wrap with fresh banana leaves then bring to steam about 20-30mns.