Mok pa
Mok pa, from above
Non vegLaos

Mok pa

Fish steamed in banana leaf parcels with lemongrass, dill and lime leaf. Fragrant and delicate.

50 minTime
28 gProtein each
mediumSpice
Steamed in leaves2 chapters · 1 min read

Make it your way

Grandma's wayFish steamed in banana leaf with lemongrass, dill and lime leaf.
The original
216kcalsame
28 gproteinsame
1 gfibresame
50minutessame

Mok pa.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Lemongrass2 stalks, sliced
Shallots4
Garlic5 cloves
Fresh red chillies (fresh red chiles)3
Fishwhite fish fillet, chunks
Glutinous rice (sweet rice)soaked and pounded
Fish sauce1½ tbsp, or padaek
Egg1, beaten (optional)
Dill leavesa big bunch, chopped
Spring onion (green onion, scallion)sliced
Kaffir lime leaves (makrut lime leaves)5, torn
Salta pinch

Method

5 steps
  1. 1Pound the lemongrass, shallots, garlic and chilli into a paste.
  2. 2Mix the fish with the paste, pounded rice, fish sauce, egg, dill, spring onion, lime leaves and salt.
  3. 3Spoon onto squares of wilted banana leaf, fold into parcels and secure with toothpicks.
  4. 4Steam 20 minutes until the fish is opaque and firm.
  5. 5Optionally char the parcels on a grill for 3 minutes.
Serve it like this

Serve the parcels on a plate to unwrap at the table, with sticky rice, raw vegetables and jaew dip.

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Make it a meal

What goes with Mok pa: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lao sticky rice40 min
Bread or rice Methi thepla40 min
On the side Jaew mak len20 min
On the side Kaeng no mai45 min
To drink Sweet lassi10 min
Something sweet Puran poli90 min
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