做法
- 把鱼切成3厘米块。擦干。
- 在研钵中把香茅末、高良姜末、蒜末、红葱末和辣椒末捣成细酱。
- 在宽口碗中混合鱼、香料酱、padaek、鱼露、米粉、鸡蛋和盐。轻拌。再加入切碎的莳萝、葱和泰国罗勒叶拌匀。
- 在火上烤软香蕉叶。把一片软化的叶子摊平。中央放入约200克鱼料。
- 把蕉叶折叠包住:对折两侧,再叠另两侧,用棉绳系紧成方形小包。共做4包。
- 在大火沸水蒸笼中蒸20分钟。包子会变沉,鱼应刚熟。上桌时拆开,蒸汽扑香。配糯米饭享用。
Common questions
Can 蕉叶蒸鱼 be made ahead?
蕉叶蒸鱼 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 蕉叶蒸鱼 spicy?
蕉叶蒸鱼 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蕉叶蒸鱼 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蕉叶蒸鱼 to make at home?
蕉叶蒸鱼 sits at intermediate difficulty — total time about 50 minutes. The ingredients are not unusual but the timing requires attention.
Can 蕉叶蒸鱼 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蕉叶蒸鱼是老挝最具地方特色的菜之一——蕉叶蒸鱼配莳萝,而莳萝是老挝菜中最具标志性的香草。莳萝在东南亚整体很罕见;老挝在mok pa、larb pa和其他一些菜中使用。蒸制技法尊重鱼的细嫩,直火烤会让鱼肉散碎。Padaek与莳萝的组合让蕉叶蒸鱼无可错认是老挝菜——柬埔寨amok用青柠叶,泰国hor mok用咖喱酱。蕉叶蒸鱼既是日常菜,也是节庆菜。
