Mok PaSteamed Herb Fish Parcels
Fish wrapped in banana leaf steams gently with lemongrass, galangal, and fresh herbs, creating a moist and aromatic main dish. The leaf keeps in the juices and perfumes the fish with the bright, herbal flavors common in Lao home cooking.
Prep
25m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 800gTilapia (cut into equal portions)
- 4pcsBanana Leaf (softened)
- 30gLemongrass (finely chopped)
- 20gGalangal (finely chopped)
- 6pcsMakrut Lime Leaf (thinly sliced)
- 60gScallion (finely chopped)
- 15gFresh Dill (roughly chopped)
- 15gFresh Coriander (roughly chopped)
- 10gGarlic (finely chopped)
- 25mlFermented Fish Sauce
- 30mlLime Juice
- 10gGreen Chili (finely chopped)
- 4gSalt
- 20mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Lay out the softened pieces of banana leaf and place portions of tilapia in the center of each one.
- 02
In a bowl, combine the lemongrass, galangal, makrut lime leaves, scallion, fresh dill, fresh coriander, garlic, green chili, fermented fish sauce, lime juice, salt, and vegetable oil.
- 03
Spoon the herb mixture over the fish, then fold the banana leaves into secure parcels.
- 04
Steam the parcels over simmering water for 15 to 20 minutes, until the tilapia reaches 63°C (145°F) and flakes easily.
- 05
Serve the parcels hot, opening them at the table so the aroma is released.
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