Mok Pa Steamed Fish

Introduction

Mok Pa is a traditional Lao dish that celebrates the rich flavors of Southeast Asia. This aromatic and flavorful dish consists of fish marinated in a blend of herbs and spices, wrapped in banana leaves, and steamed to perfection. This method of cooking originates from Laos, where the practice of wrapping foods in banana leaves and steaming is a cultural staple. Mok Pa provides a vivid taste experience with hints of lemongrass, kaffir lime, and the mild heat of chilies.

History of Mok Pa

The art of wrapping and steaming fish in banana leaves in Laos dates back centuries and carries cultural and community significance. Traditionally prepared during family gatherings and Lao New Year celebrations, Mok Pa represents unity and the sharing of food among friends and family. Laotian cuisine focuses heavily on the use of fresh ingredients and harmonious flavor profiles, making Mok Pa a perfect example of this culinary style.

Ingredients

• Fish - 500g of your choice, such as catfish or tilapia, providing a delicate texture for Mok Pa
• Banana leaves - cleaned and cut into 12-inch squares, used to wrap the fish
• Lemongrass - 2 stalks, finely chopped, adding a citrusy aroma
• Kaffir lime leaves - 3-4, finely chopped, lending a unique fragrance
• Shallots - 2, peeled and thinly sliced, for their mild sweetness
• Galangal - 1 thumb-sized piece, peeled and grated, imparting an earthy spice note
• Garlic - 4 cloves, minced, essential for depth of flavor
• Bird's eye chilies - 3-4, chopped, to taste for heat
• Dill - a small bunch, roughly chopped, adding freshness and color
• Fish sauce - 2 tablespoons, enhancing the umami profile
• Salt - to taste, for balancing flavors
• Black pepper - freshly ground, to taste
• Spring onions - 2, chopped, for garnish

Preparation

1. Start by thoroughly cleaning the fish. Ensure it is free of scales and bones, then cut it into medium-sized pieces. Pat dry with paper towels to remove excess moisture.

2. In a large bowl, combine the chopped lemongrass, kaffir lime leaves, shallots, galangal, and garlic. Add the chopped chilies for the desired spice level.

3. Add the fish to the bowl and gently mix in the ingredients, ensuring each piece of fish is evenly coated with the herb and spice mixture. Add fish sauce, salt, and pepper to taste.

4. Allow the fish to marinate for about 30 minutes, or longer if desired, to deepen the flavors. During this time, soak the banana leaves in warm water until pliable.

Cooking Process

1. Place a piece of fish with its marinade onto the center of a banana leaf square. Top with a few spoonfuls of chopped dill.

2. Carefully fold the banana leaves over the fish to create a secure parcel. Tie with kitchen string if necessary, ensuring the parcel is tightly wrapped to prevent any steam from escaping.

3. Repeat the process with the remaining fish and banana leaves.

4. Arrange the parcels in a steamer basket and cover with a lid. Steam the fish parcels over boiling water for 20-25 minutes, checking the timer here, or until the fish is cooked through and infused with flavors.

Serving Suggestions

Once cooked, carefully unfold the banana leaves to reveal the aromatic fish parcels. Serve the Mok Pa while hot, garnished with freshly chopped spring onions. This dish pairs wonderfully with sticky rice or steamed jasmine rice, allowing you to fully appreciate the intricate flavors. Mok Pa can also be enjoyed as part of a larger Southeast Asian meal or alongside fresh salads for a simple, balanced culinary experience.