Mok Pa | How to make Banana Leaf Steamed Fish | Lao Food at Saeng's Kitchen

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative, while salt is a more economical option.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: aluminum foil

Parchment paper is a healthier option for steaming, while foil is more accessible.

Cut catfish into one-inch pieces.

Soak sticky rice overnight.

Pound soaked sticky rice in a mortar and pestle, adding 2 tablespoons of water to create a paste.

Chop lemongrass, coriander root, galangal, bird eye chili, and shallots, then pound them into a fine paste in the mortar and pestle.

Add 2 tablespoons of padaek and fish sauce to the rice mixture, then mix well.

Cut green onions, lime leaves, and dill.

In a large bowl, combine fish pieces with the rice paste and mix thoroughly.

Place a banana leaf on the table, add another on top, and put the catfish mixture in the center.

Fold the banana leaves lengthwise and then turn 90 degrees to close the parcel, securing with a skewer.

Boil water and place the parcels in a steamer, cooking for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens