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Ping pa
Grilled lemongrass-stuffed fish
Ping pa (ປີ້ງປາ): Lao whole fish stuffed with lemongrass and grilled over charcoal, with tomato jeow
Ping pa is grilled fish the Lao way, cooked along the Mekong from Vientiane to Luang Prabang at riverside stalls, picnics and family weekends. A whole fish is crusted in salt, stuffed with lemongrass and grilled slowly over charcoal until the skin chars and the inside steams in its own juice, then picked apart at the table and eaten with sticky rice, herbs and a smoky tomato jeow (dip). A portion has about 30 g of protein from the fish. The common mistake is grilling over fierce flames: the skin burns long before the middle is cooked, so use glowing coals. Chef's tip: the thick salt crust isn't eaten; it protects the skin and keeps the flesh juicy, so peel it back as you eat.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fish
- 2 ⅝ lb whole tilapia or sea bass1 large or 2 medium, scaled and gutted
- 4 lemongrassstalks, bruised and folded
- 4 tbsp coarse saltfor the crust
For the tomato jeow
To serve
- 1 large handful mixed herbs and leaves (mint, dill, lettuce)
- 1 ⅓ lb cooked sticky rice (optional)
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What you'll need
Fresh ingredients (8)
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Method
0/6 doneStep 1: Light a charcoal grill and let it burn down to glowing coals with a light coat of ash, about 25 minutes (or heat a gas grill to medium).
25 minStep 2: Pat 2 ⅝ lb whole tilapia or sea bass dry, stuff the belly with 4 lemongrass and 6 kaffir lime leaves, and pack 4 tbsp coarse salt over both sides so it sticks in a thin crust. Clamp it in an oiled fish basket if you have one.
Step 3: Grill the fish 12–15 cm above the coals for 12–15 minutes a side, turning once. It is done when the skin is charred and the flesh at the backbone is opaque and flakes easily.
30 minStep 4: While it cooks, grill 4 tomatoes, 4 long green or red chillies, 3 shallots and 5 cloves garlic, turning, until blackened in patches and soft, 10–12 minutes. Peel the shallots and garlic.
12 minStep 5: Pound the garlic, shallots and chillies in a mortar, then add the tomatoes and pound to a rough, juicy sauce. Season with 1 ½ tbsp fish sauce and 1 lime and stir in 1 handful coriander.
Step 6: Serve the fish whole on a platter with the jeow, 1 large handful mixed herbs and leaves (mint, dill, lettuce) and 1 ⅓ lb cooked sticky rice. Peel back the salty skin and pull the flesh off in pieces to wrap in herbs.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 31 g
- Carbs
- 14 g
- Fat
- 7 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ping pa take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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