Mok Pa

Mok Pa (Lao Steamed Fish in Banana Leaf)

A classic Laotian parcel of freshwater fish pounded with lemongrass, galangal, shallots, chilli and heaps of fresh dill, bound with toasted sticky rice powder and steamed in banana leaf until soft and fragrant.

Prep

45 min

Cook

25 min

Total

70 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1⅓ lb) freshwater fish fillets, snakehead, tilapia or catfish; skinless, cut into 3 cm (1¼ inch) chunks
• •4 whole banana leaves, large pliable leaves, or 8 smaller ones for double-wrapping
• •4 stalks lemongrass, tender inner parts only, thinly sliced
• •30 g (1 oz) galangal, fresh, sliced (substitute ginger if unavailable)
• •6 whole shallots, or 1 small red onion, roughly chopped
• •3 cloves garlic, peeled
• •2-3 whole fresh red chillies, or 1 tsp dried chilli flakes, to taste
• •1 tsp salt
• •40 g (3 tbsp) toasted sticky rice powder, khao khua; see step 1
• •50 g (1½ cups packed) fresh dill, roughly chopped, stems included
• •30 ml (2 tbsp) fish sauce, or 2 tbsp padaek (Lao fermented fish sauce) for more authentic depth
• •1 tbsp padaek, optional, Lao fermented fish sauce; strain out solids if chunky
• •1 tsp sugar, optional, to balance
• •2 tbsp vegetable oil, or coconut oil, for brushing leaves

Steps

1. 1 Prepare the toasted sticky rice powder (khao khua): dry-toast 40 g (3 tbsp) raw sticky rice in a skillet over medium heat, stirring constantly, until deep golden and nutty, 8–10 minutes. Cool, then grind to a coarse powder in a mortar or spice grinder. Set aside.
2. 2 Prepare the banana leaves: pass each leaf briefly over a low flame or dip in boiling water for 10 seconds to make it pliable, then wipe clean and trim to roughly 30 × 30 cm (12 × 12 inch) sheets. Brush lightly with oil.
3. 3 In a mortar, pound the lemongrass, galangal, shallots, garlic, chillies and salt to a coarse paste (a food processor works; pulse, don't purée).
4. 4 In a bowl, combine the fish chunks with the pounded paste, toasted sticky rice powder, fish sauce, padaek (if using), sugar and half the dill. Mix gently with your hands until evenly coated. Fold in the remaining dill.
5. 5 Spoon a portion of the mixture onto the centre of each banana leaf sheet (divide among 4 parcels). Fold the sides over to make a neat rectangular parcel and secure with kitchen twine or a thin strip of banana leaf. The parcel should be snug but allow a little room for steam.
6. 6 Set up a steamer with water at a rolling boil. Steam the parcels over medium-high heat for 18–22 minutes.
7. 7 Doneness cue: the fish is cooked when it is opaque and flakes easily, and the internal temperature of the thickest piece reaches 74°C (165°F). The parcel will be puffed and very fragrant.
8. 8 Rest 2 minutes, then open a parcel at the table to release the aromatic steam. Serve with sticky rice and extra fresh dill.