Mok Pa | Lao Steamed Catfish Parcels
What is mok pa?
Mok Pa is a traditional Lao dish of steamed catfish wrapped in banana leaves. The fish is mixed with aromatics, with dill as the standout herb, and seasoned with padaek and fish sauce. While there are many variations of mok—using chicken, noodles, bamboo, and more—mok pa is best enjoyed straight from the steamer, paired with warm sticky rice to scoop up the flavorful fish.
Ingredients for this recipe
To ensure this crowd-pleaser turns out perfectly, gather the following ingredients:
whole catfish: can be found at Asian grocery stores in the fresh fish area and ask the butcher to clean, gut, and cut the fish in segments to make prepping easier.
Banana leaves: sometimes Mexican markets have the fresh banana leaves in the produce section but you can also get them in the frozen section of Asian markets.
sticky rice: thickener to help bring it all together when parcel is wrapped
lemongrass, coriander root, galangal: the trio aromatics that make the dish extra fragrant
bird eye chili: this Lao dish needs to be spicy
shallots: helps diffuse the flavors when cooked
padaek, fish sauce, msg: the seasonings
green onion: herb to add flavor
makrut lime leaf: herb to add flavor
dill: this is the main herb that is highlighted in this dish
How do you wrap mok pa?
Traditionally, mok pa is wrapped in banana leaves and secured with thin bamboo strands. Alternatively, aluminum foil can be used for wrapping. If using banana leaves, layer two leaves for sturdiness, place the filling in the center, fold in half lengthwise, then fold the sides toward the middle. Secure the parcel with a bamboo skewer or toothpick by piercing through the top.
Serving Suggestions and Storage
Each person can be served their own parcel, or they can share one. Be sure to serve it with sticky rice, which is perfect for dipping into the catfish. Leftovers can be frozen for months and reheated in the microwave when ready to enjoy again.
Mok Pa | Lao Steamed Catfish Parcels
Ingredients
Instructions
- Rinse the rice three times, then soak it for either 12 hours in room-temperature water or 1 hour in hot water.
- Rinse the banana leaves three times and dry them thoroughly.
- Prepare the fish by cutting it into quarter slices with the bone in, and set it aside.
- In a mortar and pestle, pound ¼ cup of the soaked rice with 2 tablespoons of water.
- Roughly chop the lemongrass, coriander root, galangal, bird’s eye chili, and shallots, then pound them together.
- Add padaek, fish sauce, and MSG to the rice mixture and mix well.
- Cut the green onion, lime leaves, and dill.
- In a large bowl, add the fish pieces and pour the rice sauce over them, mixing to coat.
- Add the green onion, lime leaves, and dill to the fish and gently toss everything together.
- Layer two banana leaves together, then place 1 cup of the fish mixture in the center.
- Fold the banana leaves lengthwise, fold the sides inward, and crease the top down. Secure the parcel with a banana skewer.
- Steam the parcels for 30 minutes and enjoy with sticky rice.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.