Dai Zu Bao Shao (傣族包烧)

The Dai people of Xishuangbanna in southern Yunnan have a cooking technique called bao shao — wrapping food in banana leaves and placing the parcel directly into embers or on a charcoal grill. The leaves seal in steam and impart a subtle grassy fragrance. Fish prepared this way emerges extraordinarily moist, perfumed with lemongrass, galangal, and wild Sichuan pepper unique to the Dai repertoire.

Serves: 4

Ingredients

• 2 whole freshwater fish (600–700g / about 1.5 lb total), gutted and scored, or 600g (1.3 lb) fish fillets
• 3 stalks lemongrass, white parts only, finely sliced
• 4cm (1.5 in) piece galangal, finely grated
• 4 cloves garlic, minced
• 2 fresh bird's eye chillies, sliced
• 1 tbsp (15ml) fish sauce
• 1 tsp salt
• 0.5 tsp ground Sichuan pepper (or white pepper)
• Small handful fresh coriander stems, roughly chopped
• 4 kaffir lime leaves, finely shredded
• 4–6 banana leaf sections (approx. 30cm × 30cm each), softened over a flame or dipped in hot water
• Toothpicks or kitchen twine to secure

Instructions

1. Combine lemongrass, galangal, garlic, chillies, fish sauce, salt, Sichuan pepper, coriander stems, and kaffir lime leaves to make a paste. Rub generously inside and outside the scored fish.
2. Lay a piece of banana leaf on a flat surface. Place the fish in the centre and fold the leaf around it tightly into a neat parcel. Secure with toothpicks or tie with kitchen twine. Wrap in a second layer of banana leaf for durability.
3. Place parcels on a charcoal grill over medium-hot coals. Cook 12–15 minutes per side, turning once carefully, until the banana leaf is charred and fragrant.
4. Alternatively, bake in an oven at 200°C (400°F) for 25–30 minutes.
5. Transfer parcels to plates and cut open at the table to release the steam and fragrance. Serve with steamed jasmine rice.

Cook's Notes: Banana leaves can be found fresh or frozen at Southeast Asian grocers. If unavailable, heavy-duty foil works as a substitute, though the fragrance will differ.