Mok Pa

Ingredients

• 500g white fish fillets, cut into chunks
• 3 tbsp fish sauce
• 2 stalks lemongrass, finely sliced
• 2 kaffir lime leaves, shredded
• 2 shallots, sliced
• 2 chilies, sliced
• 1/4 cup dill, chopped
• Banana leaves for wrapping
• 2 tbsp rice flour or egg (as binder, optional)

Instructions

1. 1Combine the fish chunks with fish sauce, lemongrass, lime leaves, shallots, and chilies in a bowl.
2. 2Mix thoroughly, mashing the fish slightly to help it bind, adding a little rice flour or egg if needed.
3. 3Fold in the chopped dill.
4. 4Cut banana leaves into squares and soften them briefly over a flame or in hot water to make them pliable.
5. 5Spoon a portion of the fish mixture onto the center of each banana leaf square.
6. 6Fold the leaves over the filling to form a sealed parcel, securing with toothpicks or string.
7. 7Steam the parcels over boiling water for about 25-30 minutes until the fish is fully cooked through.
8. 8Serve the parcels warm, opened at the table, with sticky rice.

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