Laos‘ Mok Pa

This is one of the dishes we learned in our cooking class in Luang Prabang: fish in banana leaves.

Laos‘ Mok Pa

Serves 2
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Mok Pa is one of the classic delicious Lao dishes, full of flavor and not so difficult to make. It is fish with lots of spices steamed in banana leaves. Pretty much any white fish can be used.

Ingredients

  • 3 tablespoons sticky rice powder, uncooked
  • 5 Asian shallots
  • 1 clove garlic
  • 1 chilli
  • 5 cm inner lemongrass stalk, shredded
  • 0,5 teaspoon salt
  • 3 kaffir lime leaves
  • 3 tablespoons chopped dill
  • 2 tablespoons chopped Lao basil
  • 2 small spring onions, chopped
  • 2 tablespoons water
  • 1 tablespoon fish sauce
  • 300g white fish fillets, roughly cubed
  • 4 banana leaf rectangles, approx. 21 x 25 cm

Note

You should be able to get all of these ingredients in any good Asian supermarkt. If you cannot find sticky rice, you can use normal steamed rice instead.

Directions

Step 1 In a mortar and pestle, place sticky rice powder, shallots, garlic, chilli, lemongrass and salt. Pound to a paste.
Step 2 Add lime leaves, dill, basil and spring onions. Pound further to incorporate.
Step 3 Add water and fish sauce. Stir in fish pieces.
Step 4 Run each banana leaf over a flame, but do not allow to burn. They should soften and become a little shiny.
Step 5 Take two banana leaf rectangles and place one across the other.
Step 6 Place half the fish mixture without any liquid residue at the centre of the leaf. Fold each side up and secure the leaves together with a toothpick, creating a pyramid shape (see picture). Just before finally sealding the package, spoon in a little of the liquid residue. Be careful to ensure that the package is sealed tightly.
Step 7 Steam gently for 15 minutes over a high heat or until cooked. When the banana leaves turn to a khaki shade, they are cooked.
Step 8 Serve with sticky (if available) or steamed rice, steamed vegetables and a fresh chilli (or two!) on the side.

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