Lao-Style Grilled Fish in Banana Leaves

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Ping Pa is a beloved Lao preparation where a whole fish is marinated in lemongrass, galangal, garlic, and fish sauce, then sealed in banana leaves and grilled over charcoal. The leaf pouch steams the fish in its own juices while infusing it with a subtle, smoky green aroma. Served with sticky rice and a dipping sauce, it is the heart of a casual Lao meal.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 10 gFat
• 2 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 4 gSugar
• 38 gProtein
• 780 mgSodium
• 560 mgPotassium
• 65 mgCalcium
• 2 mgIron
• 12 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the fish and marinade

• 4 whole tilapia or sea bass, about 12 oz each, gutted and scaled
• 2 stalks lemongrass, trimmed and finely minced
• 1 piece fresh galangal, about 1 inch, grated
• 6 cloves garlic, minced
• 3 shallots, finely chopped
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 2 Thai bird's eye chilies, finely chopped (optional)

For wrapping and serving

• 4 large banana leaves, softened over an open flame
• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup fresh dill, chopped
• Steamed sticky rice, for serving
• Sliced cucumber and fresh herbs, for serving

For the quick dipping sauce

• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon sugar
• 2 tablespoons water
• 2 cloves garlic, minced
• 1 Thai bird's eye chili, sliced

Directions

1. Make the marinade: in a small bowl combine the minced lemongrass, grated galangal, garlic, shallots, fish sauce, soy sauce, lime juice, vegetable oil, sugar, black pepper, and chilies if using. Mix well until the sugar dissolves.
2. Pat the fish dry with paper towels. Make 3 to 4 shallow diagonal slashes on each side of the fish, cutting just to the bone. Rub the marinade thoroughly into the slashes and the cavity, then arrange the fish in a shallow dish. Cover and refrigerate for 30 minutes to 1 hour.
3. Meanwhile, prepare the dipping sauce by whisking together fish sauce, lime juice, sugar, water, garlic, and sliced chili in a small bowl until the sugar dissolves. Set aside.
4. Prepare the banana leaves by passing each piece briefly over a gas flame or dipping in hot water until pliable. Trim the stiff central spine if needed. Lay one piece of banana leaf flat and place a fish in the center.
5. Stuff each fish cavity with a generous pinch of chopped cilantro and dill, then drizzle a little extra marinade over the top. Fold the banana leaf around the fish to form a tight sealed packet, tucking the ends underneath. Use kitchen twine or toothpicks to secure if needed.
6. Prepare a charcoal or gas grill for medium heat, about 375 to 400 F. Place the wrapped fish packets on the grill and cook for 10 to 12 minutes per side, turning carefully with a wide spatula, until the leaves are charred and the fish flesh flakes easily when tested with a fork.
7. Transfer the packets to a platter and let them rest for 3 minutes so the steam finishes cooking the flesh. Open the leaves at the table for a fragrant reveal, and serve hot with sticky rice, cucumber, fresh herbs, and the dipping sauce on the side.

Cook’s Notes

• Choose a firm, fresh whole fish like tilapia, snapper, or catfish; they hold up well to grilling and absorb the marinade beautifully.
• If banana leaves are unavailable, wrap the fish tightly in two layers of heavy-duty aluminum foil with a small splash of water inside to keep the flesh moist.
• Soften banana leaves by holding them a few inches above a gas flame for 5 to 10 seconds per side; they become pliable and develop a lovely aroma.
• For the most authentic flavor, use galangal rather than ginger; it has a sharper, more floral bite that defines Lao cooking.
• Toast extra marinade ingredients briefly in a dry pan and spoon over the cooked fish for deeper color and an even bolder herbal flavor.

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