Entree: Laos – Vientiane & Central Laos – ໝົກປາ ➤ mok pa (Steamed seasoned fish cooked in banana leaf packets)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 1 lb (450 g) firm white fish, cut into 1-inch pieces (e.g., catfish, tilapia, or barramundi)
- 1/4 cup (60 ml) coconut milk
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) finely chopped lemongrass (white part only)
- 2 tbsp (30 g) fresh galangal, finely minced (or ginger if unavailable)
- 3 shallots, thinly sliced (about 85 g)
- 2 kaffir lime leaves, very thinly sliced (optional)
- 2 small Thai chilies, thinly sliced (or to taste)
- 1/4 cup (15 g) chopped cilantro (leaves and tender stems)
- 2 tbsp (15 g) toasted sticky rice powder (khao khua) or toasted rice powder
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (0.5 g) white pepper
- Banana leaves, rinsed and wilted over flame or hot water for wrapping
- Kitchen twine or toothpicks for securing packets

Instructions

1. In a bowl, combine the coconut milk, fish sauce, lime juice, chopped lemongrass, minced galangal, sliced shallots, sliced kaffir lime leaves, sliced chilies, cilantro, toasted rice powder, salt, and white pepper to form a seasoned paste.
2. Gently fold the fish pieces into the paste until evenly coated; let rest 10–15 minutes to marinate.
3. Cut banana leaves into 8–10 large squares (about 8 x 10 inches), soften them by passing briefly over a flame or dipping in hot water, and pat dry.
4. Place an even portion of the fish mixture in the center of each banana leaf square, fold into a secure packet, and tie with kitchen twine or secure with toothpicks.
5. Arrange packets in a steamer basket over vigorously boiling water, cover, and steam for 12–15 minutes, or until fish is opaque and flakes easily.
6. Carefully open packets, check seasoning, and serve hot with steamed jasmine rice and fresh lime wedges.