Name: Cá lăng sông Sêrêpốk nướng
Prep time: 25 min
Cook time: 20 min
Total time: 75 min
Cuisine: Vietnam
Ingredients: 700 g skin-on, boneless cá lăng fillets, cut into four even portions (about 175 g each); firm freshwater catfish is a practical fallback; 30 g tender lemongrass stalks, very finely minced; 15 g shallot, finely grated; 10 g garlic, finely grated; 8 g red chili, finely minced; remove seeds for less heat; 20 ml fish sauce; check the label for allergens; 10 ml annatto oil; 10 g honey; 1 g freshly ground black pepper; 1 large banana leaf, washed, dried and cut into four pieces large enough to wrap the fish; 15 ml neutral oil, for the leaf and grill basket; 10 g green bird's-eye chilies, stems removed; 3 g fine salt; 1 g freshly ground black pepper

A long platter of three opened banana-leaf packets with grilled fish and a small bowl of green-chili dip on a highland veranda. — Sêrêpốk-style grilled fish with lemongrass and chili.

Yield 4 servings

Cook 20 minutes

Passive 30 minutes

Total 1 hour 15 minutes

Calories per serving About 300 kcal

Ingredients ↓

Overview

Cá lăng sông Sêrêpốk nướng

Cá lăng is closely associated with the Sêrêpốk river region of Đắk Lắk. Local accounts describe grilling the fish and serving it with aromatic leaves and pounded green chili, salt and pepper. The exact fish, leaf and seasoning vary by cook. This practical home version uses lemongrass, garlic, shallot, red chili and fish sauce, then wraps the portions in banana leaf before grilling. Banana leaf is an accessible wrapping choice inspired by reported local forest-leaf grilling; it is not lá păk cum and is not meant to reproduce its flavor.

River-caught cá lăng can be difficult to find, and local reporting has noted that large fish became less common. Choose legally sold cá lăng when available; a firm freshwater catfish is a practical substitute. The recipe does not claim that the fish came from the Sêrêpốk or that this is one canonical Ede formula.

The leaf packet moderates direct heat and keeps the aromatic coating close to the fish; steady medium heat gives the center time to reach its safe temperature before the leaf darkens. Keep the dip coarse rather than blending it smooth so each bite retains the salt, pepper and green-chili texture.

Practical

Tips for successAsk for four boneless portions of similar thickness so they finish together. Marinate in the refrigerator, not on the counter, and reserve no raw marinade for serving. Warm the banana leaf briefly over the grill so it bends without splitting. Close the fish basket securely; it makes turning delicate portions easier. Check the thickest piece with a thermometer. Color and grill marks alone do not confirm safe doneness.

Ingredients

Fish and marinade

700 g skin-on, boneless cá lăng fillets, cut into four even portions (about 175 g each); firm freshwater catfish is a practical fallback
30 g tender lemongrass stalks, very finely minced
15 g shallot, finely grated
10 g garlic, finely grated
8 g red chili, finely minced; remove seeds for less heat
20 ml fish sauce; check the label for allergens
10 ml annatto oil
10 g honey
1 g freshly ground black pepper
1 large banana leaf, washed, dried and cut into four pieces large enough to wrap the fish
15 ml neutral oil, for the leaf and grill basket

Green-chili dip

10 g green bird's-eye chilies, stems removed
3 g fine salt
1 g freshly ground black pepper

Method

Marinate the fish. Stir the lemongrass, shallot, garlic, red chili, fish sauce, annatto oil, honey and marinade pepper together. Coat the fish, cover and refrigerate for 30 minutes.
Make the chili dip. Pound the green chilies, salt and dip pepper in a mortar to a coarse, scoopable condiment. Cover and refrigerate while the fish marinates.
Prepare the grill and leaves. Heat a charcoal or gas grill to medium, about 190–205°C / 375–400°F at the grate. Briefly warm each banana-leaf piece over the grill until pliable; do not let it scorch through.
Wrap the portions. Brush the leaf pieces and fish basket lightly with neutral oil. Place one fish portion and a little of its marinade on each leaf, fold into a packet, and set the packets seam-side down in the basket. Discard the remaining marinade that touched raw fish.
Grill and check doneness. Grill with the lid closed, turning the basket once, for about 7–9 minutes per side, depending on thickness. Open one packet and check the thickest portion: fish must reach 63°C / 145°F, or be opaque and separate easily with a fork. Rewrap and continue cooking if needed.
Rest and serve. Move the cooked packets to a clean plate with clean tongs. Rest for 2 minutes, open carefully away from your face, and serve with the green-chili dip.
Store leftovers. Refrigerate leftovers in a shallow container within 2 hours, or within 1 hour if the room is above 32°C / 90°F. Keep at or below 4°C / 40°F, use within 2 days and reheat to 74°C / 165°F.

Practical

Practical guidance

Make the dip and prepare the leaf while the fish marinates. If you cannot find banana leaf, grill the portions in a lightly oiled fish basket; watch for sticking and turn gently. Plain rice or fresh greens can be served alongside, but are not included in the ingredient list or nutrition estimate. For make-ahead, mix the marinade and dip up to 1 day in advance in separate covered containers, but add the fish to the marinade only for its 30-minute refrigerated rest. Refrigerate leftovers within 2 hours (1 hour above 32°C / 90°F) at or below 4°C / 40°F, use within 2 days and reheat to 74°C / 165°F.

Troubleshooting

The leaf tears: Warm it a little longer over the grill, then use two overlapping pieces for each packet. The fish sticks: Oil the basket lightly and let the fish cook undisturbed before turning. The outside chars before the center cooks: Lower the heat and move the basket to a cooler part of the grill; keep cooking until the center reaches 63°C / 145°F. The dip is too hot: Remove chili seeds before pounding, or serve a smaller amount alongside each portion.

Frequently asked questions

Can I use another fish? Yes. A firm freshwater catfish fillet is the closest practical substitute. Choose portions of similar thickness and check each at the thickest point. Do I have to use banana leaf? No. It gives the packets a gentle vegetal aroma and helps protect the fish. A lightly oiled grill basket also works, though the surface will be more directly charred.

Nutrition per serving (estimate)

Serving sizeOne quarter of the recipe, about 175 g raw fish plus one quarter of the dip
Calories300 kcal
Carbohydrate5 g
Protein28 g
Fat18 g
Fibre1 g
Sodium840 mg

Allergens and food safety

This recipe contains finfish in both cá lăng and fish sauce. Check the fish-sauce label for wheat, soy or other declared allergens and cross-contact warnings. No dairy, egg, peanut, tree nut, sesame or shellfish ingredient is intentionally added. Keep the fish covered in the refrigerator while it marinates. Keep raw fish and its utensils separate from the dip and cooked food, and discard marinade that touched the raw fish. Cook finfish to at least 63°C / 145°F; without a thermometer, it should be opaque and separate easily with a fork. Refrigerate leftovers within 2 hours (1 hour above 32°C / 90°F) at or below 4°C / 40°F, use within 2 days and reheat to 74°C / 165°F.

To finish

Serve the fish hot with the coarse green-chili, salt and pepper dip.
Keep the grill at steady medium heat and turn the basket once so the fish cooks evenly without tearing.

Cá lăng sông Sêrêpốk nướng

Practical

Ingredients

Fish and marinade

Green-chili dip

Method

Practical

Practical guidance

Troubleshooting

Frequently asked questions

Nutrition per serving (estimate)

Allergens and food safety

To finish

Vietnamese National Dishes

Hủ tiếu bò kho

Nậm pịa

Miến lươn