mok pa

Mok pa is a Lao preparation of fish and herbs steamed in banana-leaf parcels. Saeng Douangdara’s catfish version combines the fish with soaked sticky rice pounded with water and aromatics including lemongrass, coriander root, galangal, chilli and shallot. Padaek fermented fish seasoning and fish sauce flavour the mixture. Chopped spring onion, lime leaves and dill are folded in before wrapping.^[1]

Two banana leaves are layered to hold the filling, folded into a parcel and secured before steaming. The recipe can also be wrapped in aluminium foil. A parcel may be shared or served individually, with warm sticky rice used to scoop up the fish. Dill is a prominent herb in this preparation.^[1]