Catfish Grilled in Banan a Leaf

Name: Catfish Grilled in Banan a Leaf (Kanab Pa Gnon)
Cuisine: Luang prabang
Ingredients: 3 stalks of lemon grass (chopped), these three ingredients to be pounded together to make the kheuang hom; 5 pa gnon (the fish PANGASIUS SIAMENSIS)—cut off their heads and tails, gut them and wash the mucus off them, then make diagonal cuts in their sides, but not right through to the bone, and salt them; 3 (small) shallots, these three ingredients to be pounded together to make the kheuang hom; 2 fresh chilli peppers, these three ingredients to be pounded together to make the kheuang hom; minced three-layer pork—a quantity the size of a hen’s egg; 2 pieces of crisp-fried pork skin, to be pounded with the kheuang hom; sweet basil leaves; minced three-layer pork—a quantity the size of a hen’s egg; 5 pa gnon (the fish PANGASIUS SIAMENSIS)—cut off their heads and tails, gut them and wash the mucus off them, then make diagonal cuts in their sides, but not right through to the bone, and salt them; chopped spring onion leaves; salt and fish sauce; salt and fish sauce

Kanab Pa Gnon

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

Asia
Laos
Main course
Starter
Side dish
Southeast Asia
Gluten-free
Spicy

Method

Mix thoroughly the kheuang horn, the minced pork, salt and fish sauce. Taste and check the saltiness. Add the fish, the chopped spring onion leaves and the sweet basil leaves. Mix again, thoroughly. Then wrap the mixture in pieces of banana leaf, shaped to accommodate the length of the fish. Use a bamboo holder to grill the packa