Mok Pa ໝົກປາ is fish steamed in banana leaves, loaded with aromatic herbs and comforting savoriness. This dish comes from Laos, traditionally made with fresh water fish from the Mekong River. Feel free to use your favorite mild tasting fish and enjoy with freshly steamed sticky rice.

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💡 Tips
1. Use boneless fish fillets if you're not comfortable eating around fish bones. I use it all the time and it tastes just as good. Otherwise, it is traditionally made with bone in. Be careful!
2. Use your favorite mild tasting fish.
3. Watch this video to see how I process the banana leaves before cooking with them -    • COCONUT STICKY RICE WITH BANANA | KHA...  
4, You can also use scissors to trim the banana leaf packets to make a nicer presentation.
5. Adjust the flavors to your liking.
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🐟 INGREDIENTS

Banana Leaves - 1 lb or 454 g
Fish Fillets - 1.5 lb or 680 g (You can use your favorite mild tasting fish fillets)
Sticky Rice Slurry - 5 tbsp Sticky Rice + 1/4 cup water
Lemongrass - 2 stalks (lower half)
Galangal - 1 inch knob
Kaffir Lime Leaves - 4 leaves
Garlic - 3 cloves
Shallots - 2 small bulbs
Red Chilis - 4 chilis + additional chilis for topping)
Unfiltered Fish Sauce (Padaek) - 2 tbsp
Fish Sauce - 1/2 tbsp or adjust to your liking
MSG - 1/2 tsp

(For cleaning the fish)
Tapioca Starch - 3 tbsp
Salt - 1 tbsp

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📖 CHAPTER
Intro 00:00
Soaked Sticky Rice 00:42
How to Clean Fish 00:58
Preparing Herb Paste 01:57
Making Aromatic Fish Filling 03:40
Prepping Banana Leaves & Bamboo Toothpick 04:45
Assembling Mok Pa - Fish in Banana Leaves 05:16
Steaming Fish in Banana Leaves 06:37
Serving & Eating Mok Pa 07:11
Outro 08:22

#laofood #fishrecipe #healthyfood