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)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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 selected as the example), approximately 10–12 oz (280–340 g) each, gutted and scaled (estimated edible portion: 420 g)
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, finely chopped, to taste (selected from the listed options)
2 tbsp (30 ml) lime juice
1 tbsp (15 g) palm sugar (selected from the listed options), adjust to taste
3 tbsp (30 g) toasted sticky rice powder (khao khua) (estimated edible portion: 30 g)
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. Drain the soaked glutinous rice. Steam it in a bamboo steamer or a tightly covered steamer basket over simmering water for 20–30 minutes, stirring once halfway through, until tender. Keep warm, wrapped in a clean cloth.
2. Pat the fish dry and make 2–3 diagonal slashes on each side. Rub the fish inside and out with the 2 tbsp fish sauce, minced garlic, and 1 tbsp vegetable oil. If using lemongrass, place some in the fish cavities; cilantro stems may also be added if available.
3. Prepare a charcoal grill over medium-high heat, or preheat a broiler to high. Grill the fish, turning once, for about 6–8 minutes per side, depending on thickness, until charred and cooked through and the flesh flakes easily. For broiling, place the fish on a well-oiled tray and broil, turning as needed, until charred and cooked through.
4. Make the jaew dipping sauce: combine the toasted sticky rice powder, chopped chilies, shallot, lime juice, 2 tbsp fish sauce, palm sugar, cilantro, and green onion. Mix well and adjust the seasoning to taste for a salty, sour, slightly sweet, and spicy balance.
5. Serve the warm sticky rice in a serving basket or bowl. Place the grilled fish on a platter with lime wedges and fresh herbs, and serve the jaew and extra fish sauce on the side. Diners can tear off sticky rice by hand and eat it with fish and dipping sauce.
6. If making khao khua from scratch, dry-toast 1/2 cup (90 g) glutinous rice in a skillet over medium heat until golden and fragrant. Grind it coarsely in a mortar and pestle or spice grinder to yield about 3 tbsp (30 g).