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Mok Pa (ໝົກປາ) – Lao Fish in Banana Leaf with Dill
Mok pa is an everyday Lao dish: fish, herb paste and dill, wrapped in banana leaves and steamed. The paste of lemongrass, galangal, shallots and chili seasons boldly, and padaek brings the salty depth of Lao cooking. Egg and a little glutinous rice flour bind the mixture so it stays juicy in the parcel. You open the leaf at the table and eat the fish with sticky rice and raw vegetables.
Mok Pa (ໝົກປາ) – Lao Fish in Banana Leaf with Dill
Laura Chen
4
25 minutes
25 minutes
210
Lao
Main course
Mok pa is Lao fish that you steam in banana leaf with a paste of lemongrass, galangal and chili, with padaek and plenty of dill. The Thai hor mok pla is a curry custard with coconut milk, while mok pa needs no coconut and tastes herbal and hot. You eat it with sticky rice.
Ingredients
- 600 g skinless fish fillet (catfish, pikeperch or tilapia), in 3 cm pieces
- 2 stalks lemongrass, pale part only, finely chopped
- 3 shallots, coarsely chopped
- 3 garlic cloves
- 2 cm galangal (Thai ginger), chopped
- 2 red Thai chilies
- 4 makrut lime leaves, in thin strips
- 1 tbsp padaek (Lao fermented fish sauce with fish pieces)
- 1 tbsp fish sauce
- 1 tbsp glutinous rice flour
- 1 egg
- 20 g dill, coarsely chopped
- 3 scallions, in rings
- 8 pieces banana leaf (about 25 x 25 cm each)
- 4 wooden toothpicks
Instructions
- Pound the lemongrass, shallots, garlic, galangal and chilies in a mortar for 5 minutes into a coarse paste.
- Mix the fish with the paste, padaek, fish sauce, glutinous rice flour, egg, dill, scallions and makrut lime leaves and let it sit for 10 minutes.
- Pass the banana leaves briefly over a gas flame or dip them for 10 seconds in hot water, until soft and glossy.
- Lay 2 leaves crosswise, put a quarter of the fish mixture in the middle, fold the sides into a parcel and fasten it with a toothpick.
- Steam the parcels over boiling water for 25 minutes, until the fish is white and firm inside.
- Serve the parcels closed and open them only at the table. Sticky rice goes with it.
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