Speciality of Luang Prabang that is particularly appreciated by tourists being as its not spicy and only uses fish, vegetables and herbs. There are 2 forms of presentation : either individual (as shown on the left) or in larger ‘packets’ (then, the whole banana leaf is used, which is the most usual way of doing it).
Preparation Time : 30 à 40 minutes
Cooking Time : 40 minutes
Ingredients (for 4 people)
1 kg of firm fleshed fish filets
4-5 banana leaves
1 glass of coconut milk
1 soup spoon of fresh, chopped coriander
2 cloves of garlic
2 pieces of citronella
11-12 leaves of kaffir lime
Blanch the banana leaves in boiling water to soften them.
Cut the fish into small pieces of 2-3 cm.
Beat the eggs and add the coconut milk.
Chop the citronella finely, as well as the shallots, garlic and coriander.
Add this mixture to the fish, egg and coconut milk mixture.
Salt and pepper to taste.
Cut the banana leaves into large pieces, make small parcels, with 3 soup spoons of the above mixture.
Vapour cook for about 40 min.
Serve with lime (add a little on the hot food)