Entree: Laos – Southern Laos – ໝົກປາ ➤ Mok Pa (Steamed Lao fish parcels in banana leaf flavored with herbs, coconut, and fish sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) firm white fish fillets, skinless and boneless, cut into 1-inch (2.5 cm) pieces
- 1 large egg, lightly beaten (about 1 3/4 oz (50 g))
- 1/3 cup (80 ml) coconut milk
- 2 stalks lemongrass, white parts thinly sliced (about 2 tbsp (12 g))
- 3 shallots, finely sliced (about 3 oz (85 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 tbsp (15 g) grated galangal or fresh ginger
- 2 kaffir lime leaves, finely shredded
- 1–2 Thai red chilies, finely sliced (about 0.35 oz (10 g)) adjust to taste
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) palm sugar or brown sugar
- 8–12 banana leaf squares, about 8 x 8 in (20 cm) (20 x 7 7/8 in (20 cm)) for wrapping, or foil as substitute
- 1 tbsp (15 ml) vegetable oil for brushing banana leaves
- 2 tbsp (8 g) chopped dill or cilantro (dill is traditional)
- Lime wedges and steamed sticky or jasmine rice, to serve

Show original ingredient measurements

- 1 lb (454 g) firm white fish fillets, skinless and boneless, cut into 1-inch (2.5 cm) pieces
- 1 large egg, lightly beaten (about 50 g)
- 1/3 cup (80 ml) coconut milk
- 2 stalks lemongrass, white parts thinly sliced (about 2 tbsp / 12 g)
- 3 shallots, finely sliced (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 g) grated galangal or fresh ginger
- 2 kaffir lime leaves, finely shredded
- 1–2 Thai red chilies, finely sliced (about 10 g) adjust to taste
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) palm sugar or brown sugar
- 8–12 banana leaf squares, about 8 x 8 in (20 x 20 cm) for wrapping, or foil as substitute
- 1 tbsp (15 ml) vegetable oil for brushing banana leaves
- 2 tbsp (8 g) chopped dill or cilantro (dill is traditional)
- Lime wedges and steamed sticky or jasmine rice, to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare banana leaves by cutting into 8 x 8 in (20 cm) (20 x 7 7/8 in (20 cm)) squares and briefly passing them over an open flame or dipping in hot water to make them pliable; brush each square lightly with 1 tbsp (15 ml) vegetable oil.
2. In a bowl combine fish pieces (1 lb (454 g)), beaten egg (about 1 3/4 oz (50 g)), coconut milk (1/3 cup (80 ml)), sliced lemongrass, shallots, garlic, grated galangal, shredded kaffir lime leaves, sliced chilies, fish sauce (2 tbsp (30 ml)), and sugar (1 tsp (5 g)). Mix gently until evenly combined; fold in chopped dill or cilantro (2 tbsp (8 g)).
3. Spoon an equal portion of the fish mixture onto the center of each banana leaf square (about 3–4 oz (85–115 g) mixture per parcel). Fold and seal the leaf into a tight parcel, tucking edges under so steam cannot escape.
4. Arrange parcels in a steamer basket over simmering water. Cover and steam for 15–20 minutes, until fish is set and fragrant; internal temperature should reach 145°F (63°C).
5. Remove parcels carefully and open banana leaves at the table to release aroma. Serve hot with lime wedges and steamed sticky rice or jasmine rice.

1. Prepare banana leaves by cutting into 8 x 8 in (20 x 20 cm) squares and briefly passing them over an open flame or dipping in hot water to make them pliable; brush each square lightly with 1 tbsp (15 ml) vegetable oil.
2. In a bowl combine fish pieces (1 lb / 454 g), beaten egg (about 50 g), coconut milk (1/3 cup / 80 ml), sliced lemongrass, shallots, garlic, grated galangal, shredded kaffir lime leaves, sliced chilies, fish sauce (2 tbsp / 30 ml), and sugar (1 tsp / 5 g). Mix gently until evenly combined; fold in chopped dill or cilantro (2 tbsp / 8 g).
3. Spoon an equal portion of the fish mixture onto the center of each banana leaf square (about 3–4 oz / 85–115 g mixture per parcel). Fold and seal the leaf into a tight parcel, tucking edges under so steam cannot escape.
4. Arrange parcels in a steamer basket over simmering water. Cover and steam for 15–20 minutes, until fish is set and fragrant; internal temperature should reach 145°F (63°C).
5. Remove parcels carefully and open banana leaves at the table to release aroma. Serve hot with lime wedges and steamed sticky rice or jasmine rice.