Mok Pa (Lao/Thai Steamed Fish)

Experience the aromatic and delicate flavors of Southeast Asian cuisine with Mok Pa, a traditional Lao and Thai dish. This steamed fish is infused with fresh herbs, lemongrass, and chili, creating a fragrant and flavorful meal that is both light and satisfying. Perfect for a family dinner or a special gathering, Mok Pa brings the essence of Laos and Thailand to your table.

Ingredients

• 1 whole white fish (about 1–1.5 lbs), cleaned and scaled
• 2 stalks lemongrass, finely chopped
• 3 kaffir lime leaves, thinly sliced
• 2 shallots, minced
• 3 cloves garlic, minced
• 2–3 red chilies, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Banana leaves or parchment paper for steaming

Instructions

1. Prepare the Fish

   Rinse the fish thoroughly and pat dry. Make a few diagonal slashes on each side to allow the flavors to penetrate.

2. Prepare the Herb Mixture

   In a bowl, combine lemongrass, kaffir lime leaves, shallots, garlic, chilies, cilantro, and mint. Add fish sauce, lime juice, and sugar. Mix well to form a fragrant paste.

3. Stuff the Fish

   Gently stuff the herb mixture inside the fish cavity and rub some over the slashes and surface of the fish.

4. Wrap and Steam

   Place the fish on a banana leaf or parchment paper and fold it into a sealed parcel. Steam the fish over boiling water for 20–25 minutes, or until the fish is cooked through and flakes easily with a fork.

5. Serve

   Carefully unwrap the fish and transfer to a serving plate. Serve hot with steamed rice and a side of fresh vegetables or a spicy dipping sauce.

Serving

Mok Pa is best enjoyed with sticky rice, fresh herbs, and a light dipping sauce made from lime juice, fish sauce, and chili. Its fragrant, herbal flavors and tender texture make it a memorable dish for any occasion.