Lao Street Food - GIANT STICKY RICE Feast and Stuffed Chili Fish in Vientiane, Laos!

whole fish

🥗Healthier: filleted fish

💰Cheaper: canned fish

Filleted fish is easier to prepare, while canned fish is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce is a lower-sodium alternative, while salted water is more accessible.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: hot sauce

Fresh chilies provide a healthier option, while hot sauce is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is a cost-effective substitute.

Clean and gut the fish, removing any scales.

Prepare the chili paste by blending chili, garlic, ginger, and lemongrass until smooth.

Mix the chili paste with fish sauce, lime juice, coriander, and spring onions.

Stuff the mixture into the cavity of the fish, ensuring it's well packed.

Season the outside of the fish with salt, pepper, and sugar.

Wrap the stuffed fish in cabbage leaves to hold the filling in place.

Steam the wrapped fish over boiling water for 20-25 minutes until cooked through.

Heat vegetable oil in a pan over medium heat until shimmering.

Carefully fry the steamed fish until the skin is crispy, about 3-4 minutes per side.

Remove the fish from the pan and let it rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens