Entree: Laos – Luang Prabang / Northern Laos – Khao Niew with Grilled Fish (Sticky glutinous rice served with charcoal-grilled freshwater fish and a spicy-herb dipping sauce)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 16 min

Additional 5 hrs

Total 5 hrs 50 min

Ingredients

- 3 cups (600 g) glutinous (sweet) rice, rinsed and soaked 4–6 hours
- 2 whole freshwater fish (tilapia or small river fish), approx. 10–12 oz (280–340 g) each, gutted and scaled
- 2 tbsp (30 ml) fish sauce, plus extra for serving
- 1 tbsp (15 ml) vegetable oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1–2 Thai bird chilies (or serrano), finely chopped, to taste
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 g) palm sugar or brown sugar, adjust to taste
- 3 tbsp (30 g) toasted sticky rice powder (khao khua) — see note below
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh green onion
- 1 stalk lemongrass, white part finely minced (optional)
- Banana leaves or oil for grilling
- Lime wedges and additional fresh herbs for serving

Instructions

1. Prepare the sticky rice: Drain soaked glutinous rice. Steam in a bamboo steamer or a tight-fitting steamer basket over simmering water for 20–30 minutes until tender, stirring once halfway to ensure even cooking. Keep warm wrapped in a cloth.
2. Prepare the fish: Pat the fish dry and make 2–3 diagonal slashes on each side. Rub inside and out with fish sauce (about 2 tbsp / 30 ml), minced garlic, and 1 tbsp (15 ml) vegetable oil. If using, stuff the cavity with a bit of minced lemongrass and a few cilantro stems.
3. Grill the fish: Preheat a charcoal grill or set a broiler to high. Grill the fish over medium-high heat, turning once, until the skin is charred and flesh flakes easily, about 6–8 minutes per side depending on thickness. If using a broiler, place fish on a well-oiled tray and broil until charred and cooked through.
4. Make the jaew (dipping sauce): In a bowl combine the toasted sticky rice powder 3 tbsp (30 g), chopped chilies, minced shallot, 2 tbsp (30 ml) lime juice, 2 tbsp (30 ml) fish sauce (adjust to taste), palm sugar, cilantro and green onion. Mix thoroughly; the sauce should be bright, slightly spicy, and a balance of salty, sour and sweet.
5. Serve: Transfer steamed khao niew to a serving basket or bowl. Place grilled fish on a platter with lime wedges and fresh herbs. Serve the jaew on the side for dipping; guests tear sticky rice with their hands and eat with pieces of grilled fish and sauce.
6. Note: To make toasted sticky rice powder (khao khua), dry-toast 1/2 cup (90 g) glutinous rice in a skillet over medium heat until golden and fragrant, then grind coarsely in a mortar and pestle or spice grinder to yield about 3 tbsp (30 g).