Mok Pa
 
 
You’ll be hard-pressed to find a more delectable dish than Mok Pa almost anywhere in Asia. This fish stew is roasted in banana leaves. Parchment paper can be used in place of leaves if you can’t buy them where you live.
Ingredients
  • 3 shallots, finely diced
  • 1 clove garlic, sliced
  • 1 spring onion
  • Chilli to taste, finely diced
  • 2 lemongrass stalks, thinly sliced
  • 1 handful dill
  • 1 kaffir lime leaf
  • 1 handful basil
  • 1 pinch of salt
  • 1 teaspoon roasted rice powder
  • 1 teaspoon fermented fish sauce
  • 1 fish fillet of your choice (white, preferably), diced in large pieces
  • Wrap: Banana leaves (3 per pouch) and bamboo string to tie
Instructions
  1. Take all the ingredients except the fish fillet, banana leaves and bamboo string, and pound them in a mortar and pestle until you are left with a thick paste. This can take a while (15 minutes or so) and requires some effort, but it is imperative to be thorough with this process and ensure every ingredient (especially the lemongrass and kaffir lime leaf) is ground to a smooth cream. You can add drops of water to the mix if you find it too dry.
  2. Fold the fish into the paste and mix well with your hands.
  3. Place two banana leaves on top of each other (to form a cross), place a handful of fish mixture in the middle and fold the sides of the leaves to close.
  4. Secure with bamboo string on all sides and make sure the pouch is sealed on all sides.
  5. Roast over open coals or on a gas BBQ for 15 minutes.
  6. Serve with sticky rice.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/laos-recipes-khao-khua-laab-mok-pa/