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
– 4 eggs
– Salt
– Pepper
– 1 glass of coconut milk
– 1 soup spoon of fresh, chopped coriander
– 4 shallots
– 2 cloves of garlic
– 2 limes
– 2 pieces of citronella
– 11-12 leaves of kaffir lime
Preparation
– 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)
