Lao Fish Amok (Mok Pa Lao)
A fragrant and savory steamed fish custard, typically prepared with dill, lemongrass, kaffir lime leaves, and chili, all encased in banana leaves. This Lao version often features a slightly different herb profile and spice level compared to its Cambodian counterpart.
🧂 Ingredients
- 400 g White fish fillets(such as tilapia, catfish, or snakehead, cut into bite-sized pieces)
- 200 ml Coconut milk
- 1 cup Dill(fresh, roughly chopped)
- 2 stalks Lemongrass(tender inner part only, finely minced)
- 4 leaves Kaffir lime leaves(finely julienned, center vein removed)
- 1 inch piece Galangal(peeled and finely minced)
- 1-2 pieces Thai bird's eye chilies(to taste, finely chopped)
- 2 tbsp Fish sauce
- 2 large Egg yolks
- 4 large Banana leaves(wilted over heat or hot water to make pliable)
- 4 pieces Toothpicks or string(to secure the parcels)
👨🍳 Instructions
- 1
Prepare the aromatics: In a mortar and pestle, pound the minced lemongrass, galangal, and chilies into a paste.
💡 Tip: Ensure the lemongrass is finely minced to avoid fibrous texture. - 2
In a bowl, combine the fish pieces, coconut milk, chopped dill, julienned kaffir lime leaves, the aromatic paste, fish sauce, and egg yolks. Mix gently until well combined.
💡 Tip: The egg yolks help to bind the custard. - 3
Cut the wilted banana leaves into roughly 8x8 inch squares. Place a portion of the fish mixture in the center of each banana leaf square.
💡 Tip: Ensure the banana leaves are large enough to enclose the mixture. - 4
Fold the banana leaves to create small parcels, ensuring they are sealed. Secure the parcels with toothpicks or kitchen string.
💡 Tip: Fold the sides in first, then fold the top and bottom over to create a neat package. - 5
Steam the parcels in a steamer basket over boiling water for 20-25 minutes, or until the fish is cooked through and the custard is set.
⏱️ 25 minutes💡 Tip: The custard should be firm to the touch. - 6
Carefully remove the parcels from the steamer. Serve hot, opening the banana leaf parcels at the table to release the aromatic steam.
💡 Tip: Serve with sticky rice for a complete meal.
💡 Pro Tips
- ✓Adjust the amount of chili and kaffir lime leaves to your preference.
- ✓If banana leaves are unavailable, you can use parchment paper or foil, but the aroma will be less intense.
- ✓Ensure the fish is fresh for the best flavor.
🔄 Variations
- Add a tablespoon of finely chopped shallots to the mixture.
- Substitute fish with chicken or pork, adjusting cooking time accordingly.
- For a vegetarian version, use firm tofu and add more vegetables like mushrooms or bamboo shoots.