Mangu

mok-pa

Next Dish: Bindaetteok

Mok Pa is a traditional Laotian dish made primarily from fish that is steamed in banana leaves. The fish, usually catfish or tilapia, is marinated in a mixture of lemongrass, dill, green onions, and other herbs and spices. It is then wrapped in banana leaves and steamed until cooked through. The dish is known for its aromatic flavors and is typically served with sticky rice.

lemongrass

kaffir lime leaves

fish sauce

garlic

banana leaf

basil

cilantro

dill

dried fish

ginger

powdered sugar

red chili pepper

Recipe

Ingredients:

  • 1 whole fish, cleaned and de-scaled

  • 2 stalks lemongrass, thinly sliced

  • 2 kaffir lime leaves, torn

  • 2 cloves garlic, minced

  • 1 small knob of ginger, minced

  • 1 small bunch fresh dill, chopped

  • 1 small bunch fresh basil, chopped

  • 1 small bunch fresh cilantro, chopped

  • 1-2 red chili peppers, minced

  • 2 tablespoons fish sauce

  • 1 tablespoon sugar

  • 1 banana leaf


Instructions:

  1. Preheat your oven to 375°F (190°C).

  2. In a bowl, mix together the lemongrass, kaffir lime leaves, garlic, ginger, dill, basil, cilantro, chili peppers, fish sauce, and sugar.

  3. Lay the banana leaf flat and place the fish in the center. Make several slits on both sides of the fish.

  4. Stuff the fish with the herb mixture, making sure to get some into the slits you made.

  5. Wrap the fish in the banana leaf, securing with toothpicks or kitchen twine.

  6. Bake for 25-30 minutes, or until the fish is cooked through.

  7. Serve the fish hot, unwrapped from the banana leaf.