Pla chon lui suan

Method

1. 1 Marinate the snakehead fish fillets with chopped lemongrass for 15 minutes to remove the fishy smell.
2. 2 Grill the fish over charcoal for 12 minutes, flipping it once, and do not separate the fish into small pieces so that the flesh does not fall apart.
3. 3 Cut the fish into long strips and let it cool slightly.
4. 4 Crush garlic and chili peppers, then mix with fish sauce, lime juice, and sugar to make a rich and spicy nam jim sauce.
5. 5 Wrap the fish with lettuce, herbs, and cucumber into small rolls; lui suan means running through the garden, so there should be more vegetables than fish.

With an appliance

• Charcoal grill 45 min

  Grill at 240 degrees for 14 minutes, flipping once; due to the lack of charcoal flavor, increase the lemongrass in the marinade to 40g.