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Mok Pa

Name: Mok Pa
Total time: 50 min
Yield: Serves 4
Cuisine: Laos
Ingredients: 400g White Fish Fillet; 2 Lemongrass; 4 Kaffir lime leaves; 2 cloves Garlic; 2 Red Chili Pepper; 1 pack Dill; 2 Green Onion; 100ml Coconut milk; 1 1/2 tbsp Fish sauce; 1 tbsp Glutinous rice; To taste Banana Leaves (or foil)

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

White fish wrapped in banana leaves with herbs, coconut, and dill and steamed — Laos's fragrant steamed fish.

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📖 The Story Behind This Dish

Mok refers to dishes wrapped in banana leaves and steamed or grilled, and mok pa is wrapped steamed fish. River fish from the Mekong is mixed with a paste of pounded lemongrass, makrut lime leaves, dill, and chili and steamed. Dill is used often in Lao cooking, prized for its fresh aroma.

🌆 Where it's eaten: In a village by the Mekong, women carefully wrap fish caught in the river in banana leaves and steam them over charcoal.

🥕 Ingredients (serves 4)

White Fish Fillet 400g
Lemongrass 2
Kaffir lime leaves 4
Garlic 2 cloves
Red Chili Pepper 2
Dill 1 pack
Green Onion 2
Coconut milk 100ml
Fish sauce 1 1/2 tbsp
Glutinous rice 1 tbsp
Banana Leaves (or foil) To taste

👩‍🍳 Instructions

Soak the sticky rice in water for 30 minutes, then crush.
Pound the lemongrass, makrut lime leaves, garlic, and red chili into a paste.
Cut the fish into bite-size pieces and mix with the paste, crushed sticky rice, coconut milk, and fish sauce.
Add the chopped dill and green onion and mix.
Wrap in banana leaves into square parcels and secure with toothpicks.
Steam for 20–25 minutes.

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