ASIAN FOOD | Easy and Simple Recipe for Making Mok Pa Steamed Fish from Laos

 

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Mok Pa from Laos: A Flavorful Fish Dish That You Need to Try

Mok Pa is a popular dish from Laos that is made with fish, herbs, and spices. The dish is wrapped in banana leaves and steamed until the fish is cooked through, which allows the flavors of the herbs and spices to infuse into the fish. Mok Pa is a flavorful dish that is enjoyed by many people in Laos and around the world.

What is Mok Pa from Laos?

Mok Pa is a type of steamed fish dish that is traditionally made with freshwater fish such as catfish, tilapia, or snakehead fish. The fish is deboned, and then mixed with a variety of herbs and spices, such as lemongrass, kaffir lime leaves, garlic, and galangal. The mixture is then wrapped in banana leaves and steamed until the fish is cooked through. The result is a flavorful and fragrant fish dish that is unique to Laos.

How is Mok Pa from Laos served?

Mok Pa from Laos is traditionally served with sticky rice and fresh vegetables, such as cucumber, lettuce, and herbs. The fish is unwrapped from the banana leaves and placed on a plate, where it is then eaten with the sticky rice and vegetables. Mok Pa can be eaten as a main dish or as a side dish, and is often served at special occasions such as weddings and festivals.

Where can I try Mok Pa from Laos?

Mok Pa can be found at many Laotian restaurants around the world, as well as in Laos itself. In Laos, Mok Pa is often sold at street stalls and markets, and is a popular dish among locals and tourists alike. If you are visiting Laos, be sure to try Mok Pa from a local restaurant or street vendor to experience the authentic flavors of this delicious dish.

Here's a halal recipe and guide to make Mok Pa from Laos:

Ingredients:

• 1 lb. fish fillets (catfish, tilapia, or any freshwater fish), deboned and cut into small pieces

• 2 stalks of lemongrass, minced

• 4 kaffir lime leaves, finely chopped

• 2 cloves garlic, minced

• 2 tbsp. galangal, finely chopped

• 1 tbsp. fish sauce (use soy sauce for a halal version)

• 1 tbsp. palm sugar

• 1 tbsp. rice flour

• 1/2 cup water

• Banana leaves, cut into 8-inch squares and cleaned with a damp cloth

• Cooking oil

Instructions:

1. In a large bowl, mix together the fish fillets, lemongrass, kaffir lime leaves, garlic, and galangal. Add in the fish sauce (or soy sauce) and palm sugar, and mix well.

2. In a separate bowl, mix together the rice flour and water until smooth. Add this mixture to the fish mixture and mix well.

3. Take a piece of banana leaf and place it on a flat surface. Add a spoonful of the fish mixture onto the center of the leaf. Fold the leaf over the fish to create a small package. Secure the ends with a toothpick or string. Repeat with the remaining fish mixture and banana leaves.

4. Heat some cooking oil in a large pot or steamer. Add the banana leaf packages into the pot or steamer, and steam for 20-25 minutes, or until the fish is cooked through.

5. Once cooked, remove the packages from the pot or steamer, and let them cool for a few minutes. Carefully unwrap the banana leaves to reveal the steamed fish inside.

6. Serve the Mok Pa with steamed rice and fresh vegetables, such as cucumber, lettuce, and herbs.

Enjoy your delicious and halal Mok Pa dish, a traditional Laotian cuisine!