Fresh river fish folded into banana leaf packets with a fragrant paste of lemongrass, galangal, kaffir lime leaves, and dill, then steamed until the fish is tender and infused with aromatic herbs. A refined and elegant traditional Laotian dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Pound lemongrass, galangal, shallots, and chilies into a rough paste in a mortar.
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2
Mix the paste with fish cubes, shredded kaffir lime leaves, fish sauce, beaten egg, and rice flour until evenly combined.
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3
Fold in generous handfuls of fresh dill, which is the signature herb of this dish.
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4
Divide the mixture onto banana leaf squares, folding and pinning them into neat packets.
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5
Steam the packets over high heat for twenty-five minutes until the fish is cooked through and fragrant.
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6
Serve the packets still wrapped, allowing diners to open them at the table to release the aromatic steam.
Did You Know?
The banana leaf wrapping not only contains the dish but imparts a subtle grassy sweetness to the fish as it steams, a flavor impossible to replicate with modern cooking methods.
Chef's Notes
Equipment Tips
- steamer
- mortar and pestle
- banana leaves
The Story Behind Mok Pa
Mok Pa showcases the Laotian mastery of banana leaf cooking, a technique that predates metal cookware along the Mekong River. Fishermen would wrap their fresh catch with foraged herbs directly on the riverbank, steaming the packets over simple fires. The combination of dill with Southeast Asian aromatics is uniquely Laotian and distinguishes this dish from similar banana leaf preparations found across the region.
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