20/04/2024
[Lao food] Pan Pa (ພັນປາ) -Grilled fish wrapped in fresh vegetables with tamarind sauce
Ping Pa, a Lao-style grilled fish, is a dish of grilled freshwater fish stuffed with lemongrass or kaffir lime leaves to give it a fragrant aroma, and is often found at food stalls and restaurants in Laos. A special sauce is made by combining this with tamarind and lime to give it a sour taste. Pang Pa is a dish served with Cheo Pang Bar. People eat grilled fish meat and their favorite herbs, cheow pan pa, wrapped in cabbage or other leafy vegetables. It's also delicious if you add kao pun (rice noodle).
Ingredients (for 4 people)
・Pin Pa (freshwater fish, tilapia, etc.)……1 fish
Lemongrass...2~3 pieces
Kaffir lime leaves...2~3 pieces
Salt…appropriate amount
・Cheo Pan Pa
Lemongrass...2 pieces
[A] Galangal (thinly sliced 3mm thick)... 4~5 pieces, Garlic: 2~3 cloves, Red chili pepper: 1~2
Tamarind: 30g (Soak with a small amount of water)
B Padek sauce: 14g, Lime juice...appropriate amount, fish sauce... Appropriate amount Salt Appropriate amount, Sugar-18g
Peanuts...appropriate amount
Deep fried pork skin (Cap Moo)...20g
・Vegetables
Cabbage, dill, spearmint, coriander, lemongrass (sliced), ginger (sliced), red chili pepper (sliced diagonally), peanuts (crushed)...appropriate amounts of each
How to cook
pin par
❶Remove the scales and gills from freshwater fish. Insert a knife into the side and pull out the internal organs. Wash with water and drain thoroughly.
In the case of tilapia and bar ko, a type of snakehead fish, it is sometimes used without removing the scales. In that case, remove only the gallbladder from the flank and remove the skin and scales before eating. In the case of carp, remove the scales, cut the bones into 2mm wide pieces from both sides of the body, and grill them so that the bones won't touch your mouth.
❷ Hit the lemongrass with the belly of a knife to release its aroma.
❸Put ② into the mouth of ① from the base and stuff it into the belly. If it gets stuck, insert your finger through the gills and push in the lemongrass. Insert kaffir lime leaves through the gills and stuff into the belly.
❹ Sprinkle salt on both sides of ③. Apply cosmetic salt to the tail and fins.
❺Make a charcoal fire and grill ④ over a high flame. Turn the sides halfway through and cook until the center is fluffy.
When grilling or baking in the oven, be sure to keep in mind that the moisture in the fish will evaporate.
(Cheo Pan Pa)
❶Remove 2cm of the root of the lemongrass and cut it into 2mm wide pieces.
❷Place ① and A in a mortar in order of hardness and pound with a pestle to make a paste.
❸Give and remove the seeds and add the tamarind to ②.
❹ Add B to ③ and mix.
❺Add crushed peanuts and cap moo to ④ and mix.
(Finish)
Place the ping pa on a plate and add all the finishing ingredients and the cheow pan pa on a small plate.
![[Lao food] Pan Pa (ພັນປາ) -Grilled fish wrapped in fresh vegetables with tamarind saucePing Pa, a Lao-style grilled fish...](https://img5.travelagents10.com/898/491/964837208984913.jpg)
