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.
Reviewed by Around the Table
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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