Lao-Style Steamed Fish Parcels with Fresh Herbs

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A signature dish from southern Laos, this fragrant steamed fish is gently mashed with coconut cream, herbs, and aromatics, then wrapped and steamed inside banana leaf parcels. The leaves perfume the fish while keeping it incredibly moist, creating a custard-like texture studded with bright herbs.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 26 gFat
• 18 gSaturated Fat
• 10 gCarbs
• 2 gFiber
• 4 gSugar
• 34 gProtein
• 720 mgSodium
• 820 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the fish custard

• 1 1/2 lb (680 g) boneless white fish fillets (tilapia, catfish, or snakehead), cut into chunks
• 2 large eggs, lightly beaten
• 1 cup (240 ml) coconut cream
• 2 tablespoons fish sauce, or 1 tablespoon padaek
• 1 teaspoon palm sugar, grated
• 1/2 teaspoon fine salt

For the herb paste

• 4 stalks fresh lemongrass, trimmed and thinly sliced
• 1 (2-inch) piece galangal, peeled and sliced
• 6 garlic cloves, peeled
• 3 medium shallots, peeled
• 2 fresh Thai chilies, stemmed

For the fresh herbs and aromatics

• 8 kaffir lime leaves, stacked and thinly julienned
• 1/2 cup fresh dill, roughly chopped
• 1/2 cup Thai basil leaves, roughly chopped
• 1/3 cup cilantro leaves, roughly chopped
• 4 green onions, thinly sliced
• 1 teaspoon shrimp paste (optional)

For wrapping and steaming

• 2 large banana leaves, cut into 4 rectangles and softened
• Kitchen twine or small bamboo skewers
• Oil, for greasing

Directions

1. Prepare the banana leaves by passing them briefly over a gas flame or dipping in boiling water for 10 seconds until pliable, then pat dry. Lightly oil one side of each rectangle to prevent sticking.
2. Make the herb paste: combine lemongrass, galangal, garlic, shallots, chilies, and shrimp paste (if using) in a mortar and pound to a coarse paste, or pulse in a small food processor.
3. In a large bowl, add the fish chunks and gently break them apart with a fork or your hands. Stir in the herb paste, eggs, coconut cream, fish sauce, palm sugar, and salt until just combined without overworking.
4. Fold in the julienned kaffir lime leaves, dill, Thai basil, cilantro, and green onions. The mixture should be loose and slightly wet.
5. Spoon about 3/4 cup of the fish mixture into the center of each prepared banana leaf rectangle, mounding slightly. Fold the long sides over the filling, then tuck in the ends to form tight square or rectangular parcels. Secure each parcel with twine or skewers so steam cannot escape.
6. Set up a steamer over a pot of rapidly boiling water. Place the parcels in the steamer basket, leaving room between each, and cover the pot tightly. Steam for 20 to 25 minutes, until the parcels feel firm when pressed and the leaves have darkened slightly.
7. Lift the parcels from the steamer and let rest 2 minutes. Place each parcel on a plate and cut the string just before serving so diners can open them themselves. Serve hot with sticky rice, fresh herbs, cucumber slices, and a small dish of jaew bong on the side.

Cook’s Notes

• Use the freshest fish possible; tilapia, catfish, snakehead, or any firm white fish works well, and freshwater fish gives the most authentic Lao flavor.
• Softening banana leaves with heat is essential – cold leaves will crack and split when folded. A quick pass over a flame or dip in boiling water makes them flexible.
• Traditional Lao padaek adds funky depth, but fish sauce alone produces a cleaner, milder dish suited to most Western palates.
• To check doneness without opening the parcel, press gently with tongs – it should feel firmly set, like a savory custard.
• Leftovers can be eaten cold or lightly reheated by steaming again for 5 minutes – the flavor deepens overnight in the refrigerator.

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