how to make miang pla pao

Thai Leaf Wrapped Grilled Fish Recipe (Miang Pla Pao)


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This recipe consists of grilled fish, mixed fresh vegetables and noodles wrapped in leafy packages, and served with a either a sweet or spicy homemade sauce. You can mix and match your favourite fresh vegetables, and choose either the sweet or spicy sauce, however we like to alternative between the sauces with each bite sized wrap for extra variety.

Its a really healthy but flavour packed recipe that is fun to experiment with, and is a great way to use up any vegetables you have in your kitchen. The sauces are tasty but easy to make, and although there is a fair amount of preparation involved in making this dish, the actual cooking process is very straightforward.

Preparation Time
Cooking Time
Serving Size



Miang Pla Pao ingredients listMiang Pla Pao sauces ingredients

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  • 1 whole fish (we used trout)
  • 3 lemongrass
  • 25g basil leaves
  • 2 tbsp salt
  • fresh vegetables of your choice
  • chinese cabbage (or any leafy vegetable)
  • rice noodles

For the sweet sauce

For the spicy sauce

Special Cooking Equipment Used

Cooking instructions


Step 1: First we need to stuff the fish. Crush 3 lemongrass, and then stuff them inside a whole fish along with 25g of basil leaves. Then rub 2 tbsp of salt over both sides of the fish.

stuffing the fish

Step 2: Next grill the fish on a low heat for about 20 minutes on each side, however the time will depend on the size of the fish you are using, so check it often so that it doesn’t burn.

Step 3: Whilst the fish is grilling, we can make the sauces. To make the spicy sauce, add 10g of coriander stalks, 5g of peeled garlic, 10g of pickled garlic, 25g of bird eye chillies, and 5g of dried peppercorn to a food processor, and blend together until everything is broken down.

Step 4: Next add in 50g of fish sauce, 25g of lime juice, and 15g of sugar, and blend for a few more seconds until you have a thick, relish like sauce.

making the spicy sauce

Step 5: Now we can make the sweet sauce. Add 25ml of water and 25g of tamarind paste, to a saucepan, and mix together. Then add 50g of fish sauce and 30g of palm sugar, and heat and stir on a low heat until the palm sugar dissolves into the sauce. Once the sugar has dissolved, turn off the heat, and add in 20g of crushed roasted peanuts and stir.

making the sweet sauce

Step 6: By now the fish should be cooked. To serve, simply wrap some of the fresh vegetables, noodles, and grilled fish inside a chinese cabbage leaf, add on either some of the sweet or the spicy sauce, and eat! you could just make once of the sauces, but we liked the extra variety having 2 sauces provided.

making miang pla pao

  • how to make miang pla pao
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