Entree: Laos – Luang Prabang / Northern Laos – ໝົກປາ ➤ Mok Pa (Steamed seasoned fish parcel wrapped in banana leaf)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 1 lb (450 g) freshwater white fish fillets, boneless (e.g., catfish or river carp)
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) finely chopped lemongrass (white part only)
- 1 tbsp (15 ml) grated galangal or ginger
- 1/4 cup (15 g) shallots, thinly sliced
- 3 cloves garlic, minced
- 2-3 small green chilies, finely chopped (to taste)
- 1/2 cup (120 ml) canned coconut milk
- 1 large egg, beaten
- 1/3 cup (8 g) fresh dill leaves, chopped (traditional herb in Luang Prabang)
- 1/3 cup (10 g) fresh cilantro, chopped
- 6 kaffir lime leaves, finely shredded
- 1 tsp (5 ml) sugar
- 4 large banana leaves, cleaned and warmed to make pliable
- Kitchen twine or toothpicks for securing parcels

Instructions

1. Place the fish fillets in a food processor and pulse to a coarse paste (do not over-process; you want some texture). Transfer to a bowl and stir in the fish sauce, lime juice, chopped lemongrass, grated galangal, shallots, minced garlic, chopped chilies, coconut milk, beaten egg, sugar, dill, cilantro, and shredded kaffir lime leaves until evenly combined.
2. Cut banana leaves into 8–10 in (20–25 cm) squares and warm briefly over a low flame or in a hot oven to make them pliable. Spoon a portion of the fish mixture (about 1/4 of the mixture) into the center of each leaf square and fold into a tight parcel, sealing with kitchen twine or toothpicks.
3. Arrange parcels in a steamer basket over simmering water, cover, and steam for 12–15 minutes until the fish mixture is set and opaque. Larger parcels may require a few additional minutes.
4. Remove parcels from the steamer, let rest for 2 minutes, then open carefully to release fragrant steam. Serve hot with steamed sticky rice and fresh vegetables or herbs typical of Laos.