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Mok Pa

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25 min
Prep
25 min
Cook

Ingredients

  • 500 g (1.1 lb) firm white fish fillets, cubed
  • 2 tbsp red curry paste
  • 2 tbsp fermented fish sauce (padaek) or fish sauce
  • 1 egg
  • 100 ml (1/2 cup) coconut milk
  • 2 kaffir lime leaves, finely sliced
  • 1 handful fresh dill, chopped
  • 1 stalk lemongrass, minced
  • banana leaves, softened over flame
  • toothpicks or string, for sealing

Method

  1. In a bowl, mix fish cubes with curry paste, fermented fish sauce, egg and coconut milk.
  2. Stir in kaffir lime leaves, dill and lemongrass until well combined.
  3. Fold banana leaves into cup shapes, securing the base with toothpicks.
  4. Spoon the fish mixture into the banana leaf cups.
  5. Steam over boiling water for 20-25 minutes until the custard is set.
  6. Serve warm directly in the banana leaf cups.

Introduction: Mok Pa is a fragrant fish custard steamed in banana leaves, a technique shared across the Mekong region but distinctly Lao in its use of dill and fermented fish sauce.

Cultural Background: Mok Pa is a fragrant fish custard steamed in banana leaves, a technique shared across the Mekong region but distinctly Lao in its use of dill and fermented fish sauce. It is traditionally prepared for family lunches and river-side gatherings, using freshwater fish caught that morning.

Tips: Soften banana leaves briefly over a flame or in hot water to prevent tearing when folding. Padaek (fermented fish sauce) gives the most authentic depth of flavour.

Variations: Mok Kai substitutes chicken for fish. A vegetarian version uses mushrooms and firm tofu.

Storage: Refrigerate in the banana leaf parcels for up to 2 days.

Reheating: Re-steam for 5-8 minutes until heated through.

FAQs:

Q: Can I use foil instead of banana leaves?

A: Yes, though the aroma will be less authentic.

Q: What fish works best?

A: Any firm freshwater or white-fleshed fish, such as tilapia or catfish.

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