Unlike the more well-known Cambodian amok trey and Thai hor kok, this recipe does not use coconut cream or milk.

Note that there are several quite different approaches: some recipes use coconut milk, despite the above, while some do not include any chillies! And at least one recipe is insistent that the proper 'binding agent' is sticky rice powder rather than simply using soaked rice, although it is likely that the result is similar.

Note also that this recipe is a hybrid of several recipes and is still under trials.

An authentic Lao version would use a freshwater fish, especially Mekong catfish, but tilapia or any other fairly firm white fish will do.

1. Pound the shallots, lemongrass and 1 or 2 chillies in a large mortar.
2. Add the soaked sticky rice, mix and continue pounding to a paste (this will bind the ingredients together). If the paste is not fine enough, blitz in a spice grinder until smooth.
3. Tip the paste into a large bowl and add the fish pieces. Mix together using the hands so that all of the fish pieces are coated with the paste.
4. Season the mixture with the fish sauce, padaek and salt (if required) and mix well.
5. Add the shredded lime leaves, coriander, dill and spring onion (or chives) and mix well. Taste for balance of spicy, sour, sweet, salty and bitter.
6. Make each parcel using 2 or 3 squares of banana leaf (which has been steamed for a few secs to make more pliable) laid on top of each other to form a near circle. Lay on a generous spoonful of the filling with a whole chilli on top. Fold up front and rear and then fold up the sides into a parcel and pin together using 1 or 2 toothpicks.
7. Steam for 15-20 mins until cooked.