Pickled Fish Roe Grilled in Banana-Leaf Packets

Name: Pickled Fish Roe Grilled in Banana-Leaf Packets (Mok Saen Som Kai)
Cuisine: Luang prabang
Ingredients: 15 (small) cloves of garlic, peeled; 1 piece of pickled fish roe, either from the tail end or the middle—squeeze out or scrape off all the roe and cut into small pieces; (chopped coriander leaves); 10 very small red chilli peppers (mak phet kuntsi deng); 7 slices of three-layer pork—the thickness of the slices will depend on the thickness of the meat, but the slices should measure 1 by 4 cm —wash the slices and sprinkle them with salt, then fry them in pork fat until they are nice and golden; 3 spring onion bulbs, these two ingredients to be pounded finely together to make the Kheuang hom; 1 stalk lemon grass, these two ingredients to be pounded finely together to make the Kheuang hom; chopped spring onion leaves; 10 (small) shallots, peeled

Mok Saen Som Kai

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 piece of pickled fish roe, either from the tail end or the middle—squeeze out or scrape off all the roe and cut into small pieces
7 slices of thr

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

Method

When all the ingredients have been prepared, mix them together in a mixing bowl. Leave out only the chopped coriander leaves; add in the spring onion leaves.*

Use pieces of banana leaf to wrap up the mixed ingredients (see