Aep Pla

1. 1

   Prepare the ingredients

   Peel the shallots and garlic cloves. Remove the outer green peel from the kaffir lime. Cut all curry paste ingredients (lemongrass, galangal, turmeric) into small pieces to make pounding easier. Cut the catfish fillets into medium-sized pieces, approximately 2-3 inches each. Prepare the banana leaves by wiping them clean with a damp cloth.

   15m

   Tips:

   • • Cutting ingredients small before pounding makes the process much faster
   • • If banana leaves are stiff, pass them briefly over a flame to make them more pliable
2. 2

   Make the curry paste

   Using a large stone mortar and pestle, add 1/2 teaspoon salt first (this helps with grinding). Pound the dried chilies until they become flakes. Add the fresh bird's eye chilies and pound until broken down. Add shallots and garlic, pounding until relatively smooth. Add lemongrass, galangal, turmeric, and kaffir lime peel, continuing to pound. Finally, add the shrimp paste and pound until everything is well combined. The texture should be coarse and chunky, not smooth like a typical curry paste. This process takes about 15 minutes of steady pounding.

   20m

   Tips:

   • • A food processor can be used, but a mortar and pestle gives better texture
   • • The paste should be aromatic and slightly chunky, not a smooth puree
   • • Adjust the number of chilies based on your heat preference
3. 3

   Mix fish with curry paste

   Place the cut fish pieces in a large mixing bowl. Add the pounded curry paste and remaining 1.5 teaspoons of salt. Mix thoroughly with your hands, ensuring every piece of fish is well coated with the aromatic paste. Let the mixture sit for 5-10 minutes to allow the flavors to penetrate the fish.

   10m

   Tips:

   • • Don't be shy with mixing - really work the paste into the fish
   • • The fish should be evenly coated and bright with spices
4. 4

   Prepare the banana leaf packets

   For each packet, layer two pieces of banana leaf with opposite orientations (alternating the hard spine and fragile edges) to create a strong base. Place a generous handful of sweet basil and lemon basil leaves in the center. If using ginger leaves, add them now. Top with 2-3 pieces of seasoned fish along with some of the curry paste. Place torn kaffir lime leaves on top of the fish.

   15m

   Tips:

   • • The double layer of banana leaves prevents tearing during grilling
   • • Don't overfill packets or they'll be difficult to seal
   • • The herbs at the bottom prevent sticking and add flavor
5. 5

   Wrap and secure the packets

   Fold the two opposite sides of the banana leaves inward toward the center, overlapping them to enclose the fish completely. Then fold in the remaining two sides, creating a neat rectangular packet. Secure the packet by inserting toothpicks through the folded edges in a stitch-like pattern, using 1-2 toothpicks per packet. The packets should be secure enough that no filling escapes during grilling.

   10m

   Tips:

   • • Practice with the first packet - wrapping gets easier
   • • Make sure packets are tightly sealed to trap steam inside
   • • The banana leaves will shrink during grilling, so fold securely
6. 6

   Grill the packets

   Prepare a charcoal grill with medium heat - you want moderate coals without open flames. Place the banana leaf packets on the grill and cook for approximately 30 minutes total, flipping every 5 minutes to ensure even cooking. The outer banana leaves will blister, blacken, and become crispy - this is completely normal and desired. The fish inside remains protected and absorbs the smoky flavor from the charcoal and herbaceous notes from the banana leaves. The packets are done when they feel firm to the touch and you can hear sizzling inside.

   30m

   Tips:

   • • Don't worry when the banana leaves blacken - this is expected
   • • Maintain medium heat; too hot will burn the leaves before the fish cooks
   • • If using an oven, bake at 375°F (190°C) for 25-30 minutes
   • • The packets can also be steamed for 20-25 minutes as an alternative
7. 7

   Serve immediately

   Transfer the grilled packets to a serving platter. Serve immediately while piping hot, allowing diners to open their own packets at the table. Be careful when opening as hot steam will escape. The fish should be tender, moist, and infused with the aromatic spices and herbs. Serve with sticky rice or steamed jasmine rice.

   2m

   Tips:

   • • Aep pla is best eaten fresh off the grill
   • • Open packets carefully to avoid steam burns
   • • The charred banana leaves are not eaten but add visual appeal

• •The key to authentic aep pla is using a stone mortar and pestle for the curry paste - it creates the right texture
• •Fresh catfish or other river fish are traditional, but any firm white fish works well
• •Don't skip the double layer of banana leaves - it prevents tearing during grilling
• •The combination of sweet basil, lemon basil, and kaffir lime leaves is essential for authentic flavor
• •Charcoal grilling is traditional and imparts the best smoky flavor, but oven baking works in a pinch
• •The curry paste can be made ahead and refrigerated for up to 3 days
• •If banana leaves aren't available, use aluminum foil, but you'll miss the herbaceous flavor
• •Adjust the chili quantity to your heat preference - Northern Thai food is moderately spicy, not burning hot
• •The fish cooks through gentle steaming inside the packets while absorbing smoky flavors from the grill

• •
  khao-niaw
• •
  som-tam
• •
  larb
• •
  nam-prik-ong
• •
  nam-prik-num
• •
  sai-oua

Aep pla is a traditional cooking technique from Northern Thailand's Lanna culture, dating back centuries as a practical method for cooking fish over open fires. The word 'aep' (also spelled 'aeb') refers to the specific method of wrapping food in banana leaves and grilling or roasting over charcoal. This technique was documented in the Encyclopedia of Thai Culture, Northern Region (Saranukrom Wattanathamthai Phak Nuea), Volume 15, highlighting its importance in Northern Thai culinary heritage. The method likely originated as a way for farmers and villagers to cook fresh-caught river fish while working in the fields or forests, using wild herbs and banana leaves that were readily available. The technique spread throughout the Lanna kingdom, which encompassed much of present-day Northern Thailand, including Chiang Mai, Chiang Rai, and surrounding provinces. The dish reflects the ingenuity of Lanna cooking - the banana leaves serve as both cooking vessel and flavor enhancer, while the curry paste preserves the fish and adds complexity. Today, aep pla remains popular at street food stalls and local markets throughout Northern Thailand, where it's typically served wrapped in its charred banana leaf packet. The Lanna people (also called Tai Yuan or Khon Mueang) have experienced a cultural renaissance since the 1990s, with renewed interest in traditional foods like aep pla. Chiang Mai University scholars have dedicated research to preserving these culinary traditions, ensuring that dishes like aep pla continue to represent authentic Northern Thai culture.

Authentic aep pla is distinguished by several key characteristics that set it apart from similar dishes like hor mok pla (Thai fish curry steamed in banana leaves). First, the curry paste for aep pla should be coarse and chunky, not smooth - this texture comes from pounding in a mortar rather than blending. Second, true aep pla must be grilled over charcoal, not steamed; the smoky char on the banana leaves and the unique steamed-grilled cooking method are defining features. Third, the use of catfish or river fish is traditional, as these were the fish available in Northern Thailand's rivers and streams. Fourth, the herb combination is specific: both sweet basil and lemon basil (bai maenglak), plus kaffir lime leaves and optionally ginger leaves - this combination creates the characteristic Northern Thai flavor profile. Fifth, authentic aep pla uses a Northern Thai-style curry paste that includes galangal, fresh turmeric, and shrimp paste, differentiating it from the smoother, coconut milk-based pastes used in Central Thai cooking. The dish should never include coconut milk or egg, which would make it more like hor mok. Finally, the presentation is important - aep pla is served in its charred banana leaf packet, which diners open at the table, releasing aromatic steam. The best versions are found at local markets in Chiang Mai and Chiang Rai, where vendors grill packets to order over charcoal braziers. When done correctly, the fish should be moist and tender from steaming in its own juices, infused with herbs and spices, with a subtle smoky undertone from the grill - not dry or overpowered by heat.