Without hesitation I can say that this fish is enjoyed by fish eaters as one of their best meals in Laos. It is commonly available at the evening food market in Luang Prabang and at the riverside open air evening cafes along the Mekong in Vientiane.

  • 1 Tbsp chopped lime "Makrud" leaf (Citrus x hystrix)
  • 1 Tbsp chopped lemongrass
  • 1 Tbsp chopped galangal
  • 1 Tbsp chopped garlic
  • 3 Tbsp chopped green onions
  • 3 Tbsp chopped cilantro
  • 2 Tbsp lime juice
  • 2 Tbsp fish sauce
  • 1 red snapper or any white flesh fish
  • Sprinkle of salt

  1. In a small bowl mix the herbs with squeezed lime and fish sauce.
  2. Rinse fish under cold water to remove any debris.
  3. Cut the sides of fish.
  4. Sprinkle very liberally with salt and rub into fish.(The fish won't be very salty at all when the skin is removed)
  5. Stuff fish with the herbs.
  6. Place over grill for 40 minutes and flipping fish over a couple of times.

Serve with sticky rice or Thai jasmine rice and the Classic Thai / Lao Hot Sauce or Roasted Tomato Chillie Sauce.

The fish prepared this way can also be baked or steamed:
  • To bake, place in the oven in 180o C (350o F) for 20 minutes, flip and bake for another twenty minutes.
  • To steam, wrap in banana leaves and steam for 40 minutes.