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Fish, South and Southeast Asian

Ping pa with sticky rice

Ping pa is a whole fish stuffed with lemongrass, shallots, and garlic, grilled and served with sticky rice and a smoky chili jaew sauce. This Laotian recipe takes 1 hour for 4 people, is medium difficulty, and costs about €5.00 per person. The key is soaking the sticky rice long enough and chopping the herb filling very fine.

Tonight, a Laotian ping pa, fish stuffed with lemongrass and grilled, with sticky rice and a smoky chili jaew sauce.

Ping pa with sticky rice
Total time
1 h
Difficulty
Medium
Cost per person
€5.00
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Ping pa is a whole fish stuffed with herbs before it hits the grill. Lemongrass, garlic, and cilantro infuse the flesh as it cooks, while the skin turns crisp in the oven or over coals. On the side, the jaew sauce brings a smoky edge from the charred vegetables and real heat from the chili, a sharp contrast to the soft, sticky rice.

This is a dish for when you have a bit of time on your hands, a Sunday or a dinner with friends who like to try something new. Sticky rice is eaten with your fingers, which loosens up the table right away. Since the chili makes it less kid friendly, keep the jaew sauce on the side if younger eaters are joining in.

The ingredients

4 people

Fish counter

  • whole sea bream 2

Fruits and vegetables

  • lemongrass stalks 3
  • garlic 4 cloves
  • shallots 2
  • fresh cilantro 6 sprigs
  • fresh red chili peppers 3
  • tomatoes 2
  • lime 1

Pantry

  • fish sauceoften in the pantry 3 tbsp
  • sticky riceoften in the pantry 300 g
  • sunflower oiloften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Soak the sticky rice in warm water. 1 h

    The longer it soaks, the more tender it gets. Rinsed basmati rice works as a substitute if needed.

  2. Chop the lemongrass with the garlic, shallots, cilantro, and a spoonful of fish sauce, then stuff the fish cavities with the mixture.

    Chop everything very fine so the filling is fragrant without stringy bits.

  3. Cook the fish in the oven at 200°C or on the grill, flipping halfway through. 25 min

    Brush the skin with oil, it crisps up and won't stick.

  4. Grill the whole tomatoes and chilies, then crush them in a mortar with a spoonful of fish sauce and lime juice for the jaew sauce. 10 min

    Keep the charred skin, it's what gives the smoky flavor.

  5. Steam the sticky rice and serve it with the fish and sauce. 20 min

    Sticky rice is eaten with your fingers, just shape it into a small ball.

Our tips to get it right

  • Pick whole sea bream that looks truly fresh, clear eyes and firm flesh, the herb filling will taste better for it.
  • No grill at hand? A few minutes under the broiler at the end gets the skin almost as crisp.
  • Make the jaew sauce ahead of time, it tastes better after resting an hour in the fridge before serving.

The variations

  • Swap the sea bream for mackerel or sea bass, both whole fish that hold up well to stuffing and grilling.
  • For a fish free version, stuff and grill whole eggplants the same way, and keep the jaew sauce as is.
  • For kids, serve the sticky rice and fish without the chili sauce, just a squeeze of lime instead.

What to serve it with

  • Crunchy raw vegetables for dipping in the sauce
  • A green papaya salad
  • Iced green tea

Storage

The fish keeps one day in the fridge in a sealed container, but it loses texture fast so it's best eaten the same day. Reheat sticky rice with a few minutes of steaming. The jaew sauce keeps 2 to 3 days in the fridge.

Questions about this dish

Can you use dried lemongrass instead of fresh?

Frozen lemongrass works well, just chop it as soon as it starts to thaw. Skip dried lemongrass, it doesn't have enough flavor for the filling.

Do you need to gut the fish before stuffing it?

Yes, ask your fishmonger to gut and scale the sea bream, then just rinse the inside before stuffing. It saves time on the day you cook.

Can the jaew sauce be made ahead?

Yes, it's actually better that way, the charred chili and tomato flavors blend more after an hour resting in the fridge. It keeps 2 to 3 days refrigerated.

Does the sticky rice really need soaking?

Yes, without soaking it stays hard even after a long steam. Soak it for several hours or overnight for a properly tender texture.

How long does it take to make a ping pa with sticky rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a ping pa with sticky rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ping pa with sticky rice cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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