It is a local traditional recipe from Vang Vieng, this fish is fresh from the river. And steamed with banana leaves with herbs. So good 😁😋
1. First, clean the fish and remove the gut.
2. Pound the "Zanthoxylum limonella" first, then add red challot, garlic, chili, lemongrass, salt, MSG (add a bit first). Groundly pound.
3. Mix with fish in the bowl, add Khao Beua, seasoning with more with salt, MSG, seasoning powder (chicken/pork flavor).
4. Add sliced green onion and dill mix together.
5. Wrap with fresh banana leaves then bring to steam about 20-30mns.