Mok Pa | Lao Steamed Catfish Parcels
Mok Pa is a traditional Lao dish featuring catfish fillets steamed in banana leaves with herbs, spices, and fermented fish sauce for a fragrant, flavorful meal. The fish is marinated with lemongrass, dill, kaffir lime leaves, and chili, then wrapped and gently steamed to perfection. This method infuses the fish with rich, aromatic flavors, making Mok Pa a delicate yet savory dish enjoyed throughout Laos.
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.25 pounds whole catfish
- Banana leaves
- 1/2 cup soaked sticky rice
- 2 tbsp water
- ½ cup lemongrass, minced (1 stalks)
- 1 coriander root
- 1 tbsp galangal
- 4 dried bird eye chili, rehydrate
- 1 large shallots, diced
- 2 tbsp padaek
- 1 tbsp fish sauce
- Pinch msg
- ½ cup green onion, diced 1 stalk
- 1 tbsp makrut lime leaf, minced
- ½ cup dill, diced
Instructions
- 1
Rinse the rice three times, then soak it for either 12 hours in room-temperature water or 1 hour in hot water.
- 2
Rinse the banana leaves three times and dry them thoroughly.
- 3
Prepare the fish by cutting it into quarter slices with the bone in, and set it aside.
- 4
In a mortar and pestle, pound ¼ cup of the soaked rice with 2 tablespoons of water.
- 5
Roughly chop the lemongrass, coriander root, galangal, bird’s eye chili, and shallots, then pound them together.
- 6
Add padaek, fish sauce, and MSG to the rice mixture and mix well.
- 7
Cut the green onion, lime leaves, and dill.
- 8
In a large bowl, add the fish pieces and pour the rice sauce over them, mixing to coat.
- 9
Add the green onion, lime leaves, and dill to the fish and gently toss everything together.
- 10
Layer two banana leaves together, then place 1 cup of the fish mixture in the center.
- 11
Fold the banana leaves lengthwise, fold the sides inward, and crease the top down. Secure the parcel with a banana skewer.
- 12
Steam the parcels for 30 minutes and enjoy with sticky rice.