Mok Pa
Lao Steamed Fish in Banana Leaves
Mok Pa is a classic Laotian dish featuring tender white fish marinated in a vibrant blend of fresh herbs and spices, then steamed to perfection in banana leaves. This method infuses the fish with a delicate aroma and ensures it remains moist and flavorful. It's a healthy and visually appealing dish, often served with sticky rice.
🧂 Ingredients
- 500 g White fish fillets(such as tilapia, snapper, or cod, cut into 1-inch cubes)
- 2 stalks Lemongrass(thinly sliced, tough outer layers removed)
- 4 medium Shallots(chopped)
- 4 cloves Garlic(chopped)
- 6 leaves Kaffir lime leaves(finely sliced)
- 1 inch piece Galangal(chopped (or ginger as a substitute))
- 2 Thai bird's eye chilies(or to taste, seeded if less heat is desired)
- 1 tbsp Sticky rice powder(or glutinous rice flour)
- 2 tbsp Padaek (Lao fermented fish sauce)(or regular fish sauce)
- 1 large Egg
- 0.5 cup Dill(fresh, chopped)
- 2 Spring onions(green parts only, chopped)
- 0.25 cup Thai basil leaves(fresh, chopped)
- 8 sheets Banana leaves(warmed to soften, or use parchment paper)
- 2 tbsp Water
👨🍳 Instructions
- 1
In a mortar and pestle, pound the lemongrass, shallots, garlic, kaffir lime leaves, galangal, and chilies into a smooth paste. If a mortar and pestle is unavailable, a food processor can be used.
💡 Tip: Pounding releases more aroma than blending. - 2
In a mixing bowl, combine the fish cubes, herb paste, sticky rice powder, padaek (or fish sauce), and egg. Mix well until the fish is evenly coated.
💡 Tip: The sticky rice powder acts as a binder. - 3
Stir in the chopped dill, spring onions, and Thai basil leaves. Mix thoroughly.
💡 Tip: Fresh herbs are key to the vibrant flavor. - 4
Prepare the banana leaves by gently warming them over a flame or in a dry pan until they become pliable and slightly darker green. This prevents them from cracking when folded. If using parchment paper, cut into approximately 10x10 inch squares.
💡 Tip: Double layer the banana leaves for extra support. - 5
Place two softened banana leaves (or one piece of parchment paper) on a flat surface, overlapping them slightly. Spoon about half a cup of the fish mixture onto the center of the leaves.
💡 Tip: Ensure the fish mixture is not too watery. - 6
Fold the banana leaves to create a sealed parcel, similar to wrapping a gift. Secure the edges with toothpicks or kitchen twine. If using parchment paper, fold and secure with toothpicks or fold tightly.
💡 Tip: Make sure the parcel is tightly sealed to prevent leaks. - 7
Arrange the parcels in a steamer basket over boiling water. Steam for 20-25 minutes, or until the fish is cooked through and the banana leaves have turned a khaki color.
💡 Tip: Ensure there is enough water in the steamer to last the entire cooking time. - 8
Carefully remove the parcels from the steamer. Serve hot, opening the parcels at the table to reveal the fragrant steamed fish.
💡 Tip: Serve with sticky rice and steamed vegetables.
💡 Pro Tips
- ✓If fresh banana leaves are unavailable, parchment paper or aluminum foil can be used as a substitute.
- ✓Adjust the amount of chili to your spice preference.
- ✓For a richer flavor, marinate the fish mixture for at least 30 minutes or overnight in the refrigerator.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Other white fish like cod, basa, or flounder can be used.
- For a vegetarian option, firm tofu or mushrooms can be substituted for fish.
- Some recipes include a small amount of sticky rice powder in the filling for texture.