Whenever my dad went fishing and brought home fresh fish, one of the dishes my mom made was mok pa. It is a very delicious Lao food filled with aromatics and herbs. It goes perfectly with freshly made sticky rice. If you don’t have fish available, you can also replace it with a different protein. The recipe below will make about 8 packages. Enjoy!
- 2.25 lb whole catfish
- 16 Banana leaves
- ½ cup lemongrass minced (1 stalks)
- 1 coriander root
- 1 tbsp galangal 8g
- 4 dried bird eye chili rehydrate
- 1 large shallots diced (72g)
- 1/2 cup soaked sticky rice
- 2 tbsp water
- 2 tbsp padaek
- 1 tbsp fish sauce
- Pinch msg
- ½ cup green onion diced 1 stalk
- 1 tbsp makrut lime leaf minced (4 leaves)
- ½ cup dill diced 40g 1 handful
- Rinse rice 3 times and soak the rice for 12 hours in room temperature water or 1 hour in hot water.
- Rinse the banana leaves 3 times and then dry each one
- Prepare fish and cut into quarter slices bone in and set aside
- In a mortar and pestle, pound ¼ cup soaked rice and 2 tbsp water
- Roughly chop the lemongrass, coriander root, galangal and bird eye chili, then shallots and pound
- In the rice mixture, add padaek, fish sauce, and msg then mix.
- Cut up the green onion, lime leaves, and dill
- In a large bowl, add the pieces of fish then add the rice sauce then mix.
- Add the green onion, lime leaf, dill, and gently toss.
- Layer two banana leaves on top of one another, place 1 cup of fish mixture
- Fold the package lengthwise and then fold the sides inward and crease the top down. Use a banana skewer to hold it together
- Steam the parcels for 30 minutes
- Enjoy with sticky rice