AI-generated image
Mok pa
Mok pa (ໝົກປາ): Lao herb fish steamed in banana leaf
Mok pa is cooked all over Laos, from Vientiane's riverside markets to village kitchens near the Mekong, where freshwater fish is the everyday protein. Chunks of white fish are mixed with a paste of lemongrass, shallot, garlic and chilli, a handful of dill and lime leaves and a spoon of sticky rice flour, then wrapped in banana leaf parcels and steamed until set and fragrant. Eat it with sticky rice and raw vegetables. Chef's tip: soften the banana leaves by passing them briefly over a flame or into hot water; they fold without cracking.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the paste
For the parcels
Method
0/5 doneStep 1: Pound or blend 2 stalks lemongrass, 3 shallots, 3 cloves garlic, 2 red bird's-eye chillies and ⅓ oz galangal or ginger to a coarse paste.
8 minStep 2: Mix the paste with 1 ⅓ lb firm white fish fillets (tilapia, catfish or cod), 2 tbsp fish sauce, 2 tbsp glutinous (sticky) rice flour, 1 egg, 1 large handful fresh dill, 3 spring onions and 4 lime leaves. Keep in the fridge while you prepare the leaves.
5 minStep 3: Wipe 4 large sheets banana leaves and soften them by passing over a gas flame for a few seconds or dipping in hot water. Cut into 25 cm squares and layer two per parcel.
8 minStep 4: Spoon a quarter of the fish into the centre of each, fold in the sides and ends to make a neat packet, and pin closed with 8 toothpicks. A common mistake is wrapping too loosely; juices leak and the fish dries out.
8 minStep 5: Steam over boiling water for 20–25 minutes until the parcels are firm. Open one: the fish should be opaque and flake easily, and the mixture set. Rest for 2 minutes and serve in the leaves with sticky rice.
25 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 32 g
- Carbs
- 8 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mok pa take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chambo with nsima
Chambo is a tilapia from Lake Malawi, and fried chambo with nsima (stiff maize porridge) is what visitors to Mangochi, Cape Maclear and Nkhata Bay are served at lakeside lunches. The fish is fried or grilled whole, then topped with a fresh tomato and onion relish; the nsima is pinched off and used to scoop up the fish and juice. The mistake is skipping the relish, which keeps the meal fresh; make it while the fish fries. Chef's tip: any whole tilapia or sea bream works if you can't find chambo.
Curanto en olla
On the island of Chiloé in southern Chile, curanto is cooked in a pit lined with hot stones and covered with huge nalca leaves; in town kitchens and in Puerto Montt's market it is made in a big pot instead, curanto en olla. Mussels and clams, smoked pork, chicken and sausage steam together over potatoes and milcao (potato dumplings) until the juices make a rich broth, served in cups on the side. This dish contains pork and shellfish. Some cooks add white wine; this version uses water. The mistake is adding the shellfish too early; they go in at the end and must open, and any that stay closed are thrown away. Chef's tip: make the milcao a little ahead and keep it in the fridge so it holds its shape.
Lemon garlic baked salmon
The easiest way to cook salmon perfectly: a hot oven, a quick lemon-garlic butter and 12 minutes. Serve with new potatoes and greens, or flake it over rice.