Photograph of the finished Pla chon lui suan

Thailand · Cá lóc nướng cuốn rau vườn Pla chon lui suan

Pla chon lui suan

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Snakehead fish fillet Snakehead fish fillet 2.6 lb
  • Photograph of Lemongrass Lemongrass 4.2 oz
  • Photograph of Herbs Herbs 8.5 oz
  • Photograph of Lettuce Lettuce 11.3 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Lime Lime 6
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Chilli Chilli 12
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Cucumber Cucumber 11.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking