Grilled Fish Fillets, Sandwiching Minced Fish

Kanab Pa Fak

Preparation info

    • Difficulty

      Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About

Ingredients

  • the lower half (i.e. the belly meat) of a pa keng, cut into two large pieces (i.e. the two lower fillets of the fish)—wash these and rub them with salt and ground black pepper
  • (more meat from the same) fish—an appropriate amount, minced

Method

Mix together the kheuang horn, the minced fish and the minced pork fat. Add salt, fish sauce (or padek liquid) and the chopped dill. Taste and check the saltiness.

Place one of the two large fillets of fish on pieces of banana leaf, put the above mixture on top of it, and then the second large fillet on top of the mixture (making a sort of sandwich). Wrap