Lao Mok Pa
Fish, herbs and aromatics steam inside banana leaf, trapping a distinctly Lao perfume of lemongrass, dill and chile.
About this dish
Mok pa is a Lao steamed fish preparation in which seasoned fish is enclosed in banana leaf and gently cooked. Dill is especially characteristic, alongside lemongrass, makrut lime and other fresh aromatics.
Why this dish matters
Mok-style banana-leaf steaming is part of Lao cooking's emphasis on fresh herbs and gentle moist heat. Fish species and herb proportions change with river, season and household.
Foil-lined parchment can substitute for banana leaf for containment, but the aroma will differ.
Preparation notes
Brief heat makes them flexible.
Pieces should finish together.
Fish should stay moist.
Ingredients & detailed method
Ingredients
- 1 1/2 lb firm white fish
- 2 lemongrass stalks, minced
- 1 cup dill
- 1/2 cup cilantro
- 4 scallions
- 2 makrut lime leaves, shredded
- 1 chile
- 2 tbsp fish sauce
- 1 egg
- Banana leaves
Method
- 1.Warm banana leaves briefly over heat to soften.
- 2.Mix fish with lemongrass, dill, cilantro, scallion, lime leaf, chile, fish sauce and egg.
- 3.Divide mixture among leaf squares and fold into tight packets.
- 4.Arrange packets in a steamer.
- 5.Steam 20–25 minutes.
- 6.Checkpoint: fish should be opaque, flaky and at least 145°F in the center.
- 7.Open carefully and serve with sticky rice.
Worth finding before you cook
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