Entree: Laos – Southern Laos – ໝົກປາ ➤ Mok Pa (Steamed Lao fish parcels in banana leaf flavored with herbs, coconut, and fish sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) firm white fish fillets, skinless and boneless, cut into 1-inch (2.5 cm) pieces
- 1 large egg, lightly beaten (about 50 g)
- 1/3 cup (80 ml) coconut milk
- 2 stalks lemongrass, white parts thinly sliced (about 2 tbsp / 12 g)
- 3 shallots, finely sliced (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 g) grated galangal or fresh ginger
- 2 kaffir lime leaves, finely shredded
- 1–2 Thai red chilies, finely sliced (about 10 g) adjust to taste
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) palm sugar or brown sugar
- 8–12 banana leaf squares, about 8 x 8 in (20 x 20 cm) for wrapping, or foil as substitute
- 1 tbsp (15 ml) vegetable oil for brushing banana leaves
- 2 tbsp (8 g) chopped dill or cilantro (dill is traditional)
- Lime wedges and steamed sticky or jasmine rice, to serve

Instructions

1. Prepare banana leaves by cutting into 8 x 8 in (20 x 20 cm) squares and briefly passing them over an open flame or dipping in hot water to make them pliable; brush each square lightly with 1 tbsp (15 ml) vegetable oil.
2. In a bowl combine fish pieces (1 lb / 454 g), beaten egg (about 50 g), coconut milk (1/3 cup / 80 ml), sliced lemongrass, shallots, garlic, grated galangal, shredded kaffir lime leaves, sliced chilies, fish sauce (2 tbsp / 30 ml), and sugar (1 tsp / 5 g). Mix gently until evenly combined; fold in chopped dill or cilantro (2 tbsp / 8 g).
3. Spoon an equal portion of the fish mixture onto the center of each banana leaf square (about 3–4 oz / 85–115 g mixture per parcel). Fold and seal the leaf into a tight parcel, tucking edges under so steam cannot escape.
4. Arrange parcels in a steamer basket over simmering water. Cover and steam for 15–20 minutes, until fish is set and fragrant; internal temperature should reach 145°F (63°C).
5. Remove parcels carefully and open banana leaves at the table to release aroma. Serve hot with lime wedges and steamed sticky rice or jasmine rice.