Lao Mok Pa with Dill and Herbs
A fragrant and flavorful steamed fish dish, 'Mok Pa' is a beloved Lao preparation where fish is mixed with a vibrant blend of herbs, spices, and coconut milk, then steamed in banana leaves. This version emphasizes fresh dill and a medley of aromatic herbs, creating a tender and moist fish parcel bursting with Southeast Asian flavors.
🧂 Ingredients
- 500 g White fish fillets (e.g., tilapia, catfish, cod), cut into chunks
- 100 ml Coconut milk
- 50 g Dill, finely chopped
- 2 stalks Lemongrass, finely minced (white part only)
- 1 tbsp Galangal, grated
- 2 medium Shallots, finely chopped
- 3 Garlic cloves, minced
- 1 Thai chilies, finely chopped (adjust to taste)
- 2 tbsp Fish sauce
- 0.5 tsp Turmeric powder
- to taste Salt
- 4 large pieces Banana leaves, softened
- Fresh basil leaves (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
👨🍳 Instructions
- 1
Prepare the banana leaves: Gently heat them over an open flame or dip in hot water to make them pliable. Cut into approximately 8x8 inch squares.
💡 Tip: Softening the banana leaves prevents them from cracking when folded. - 2
In a bowl, combine the fish chunks, coconut milk, chopped dill, minced lemongrass, grated galangal, chopped shallots, minced garlic, chopped chilies, fish sauce, and turmeric powder. Mix well to ensure the fish is evenly coated. Season with salt to taste.
💡 Tip: A mortar and pestle can be used to finely mince the aromatics for a more intense flavor. - 3
Place a portion of the fish mixture onto the center of each softened banana leaf square. Add a few extra dill sprigs and basil/mint leaves on top if desired.
💡 Tip: Don't overfill the banana leaves; leave enough space to fold them securely. - 4
Fold the banana leaves to create a sealed parcel. Fold two opposite sides over the filling, then fold the remaining two sides to create a neat package. Secure with toothpicks if necessary.
💡 Tip: Ensuring the parcels are well-sealed will prevent the filling from leaking out during steaming. - 5
Prepare a steamer. Arrange the banana leaf parcels in the steamer basket, ensuring they are not overcrowded. Steam over medium-high heat for 15-20 minutes, or until the fish is cooked through and flakes easily.
💡 Tip: A bamboo steamer or a pot with a steamer insert can be used. - 6
Carefully remove the parcels from the steamer. Serve hot, directly in the banana leaf parcels, allowing diners to open them and enjoy the aromatic steam.
💡 Tip: This dish is traditionally served with sticky rice.
💡 Pro Tips
- ✓The amount of chili can be adjusted based on your spice preference.
- ✓If banana leaves are unavailable, parchment paper and then aluminum foil can be used as a substitute, though the aroma will be different.
- ✓Other herbs like cilantro, mint, or Thai basil can be added to the mixture for more complex flavor profiles.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sliced bamboo shoots or mushrooms to the fish mixture for added texture.
- For a richer flavor, a small amount of finely chopped pork belly can be added to the fish mixture.
- A squeeze of lime juice can be added just before serving for a brighter taste.