Mok Pa

Saeng Douangdara’s selected mok pa wraps bone-in catfish pieces with herbs, aromatics and fish seasonings in banana leaves. Dill stands out in the Lao fish parcels, with sticky rice alongside for serving.

Soaked sticky rice is pounded with water to make a thickening mixture. Lemongrass, coriander root, galangal, rehydrated dried bird’s-eye chili and shallot are chopped and pounded into an aromatic mixture.

Padaek, fish sauce and MSG season the rice mixture before it coats the fish pieces. Green onion, minced makrut leaves and diced dill are gently tossed through the same filling.

Two banana leaves form each wrapping, holding a portion of the fish mixture in the centre. The leaves are folded inward and secured before the parcels are steamed.

The recipe serves the parcels with separately prepared sticky rice. Douangdara describes either an individual parcel for each person or a parcel shared at the table, letting the fish, herbs and rice sauce stay together inside the wrapping.