Dish

Mok pa

Steamed fish in banana leaves

Mok pa is typically made with freshwater fish, such as catfish or tilapia. The fish is first marinated in a mixture of lemongrass, galangal, kaffir lime leaves, garlic, and fish sauce. The marinade is then wrapped around the fish in banana leaves and grilled over an open flame. The result is a tender and flavorful fish that is perfect for any occasion. Mok pa is often served with sticky rice and a spicy dipping sauce.

Asian cuisine› Southeast Asian cuisine› Lao cuisine

Seafood› Fish Dish› Freshwater Fish Dish

Origins and history

Mok pa is a traditional dish from Laos, where it is often served at special occasions such as weddings and festivals. The dish is believed to have originated in the northern part of the country, where freshwater fish is abundant. Today, mok pa is enjoyed throughout Laos and in other parts of Southeast Asia.

Dietary considerations

Mok pa is a gluten-free and dairy-free dish, making it suitable for those with dietary restrictions. However, the dish does contain fish and fish sauce, so it is not suitable for vegetarians or vegans.

Variations

There are many variations of mok pa, with different herbs and spices used in the marinade. Some recipes call for the addition of coconut milk or chili peppers to give the dish a creamier or spicier flavor. Some versions of the dish also use different types of fish, such as snakehead or carp.

Presentation and garnishing

Mok pa is typically served on a large platter, with the banana leaves still intact. The dish is often garnished with fresh herbs such as cilantro or mint, and sliced chili peppers for added heat. The presentation of the dish is an important part of the dining experience, as it adds to the overall sensory experience of the dish.

Tips & Tricks

When grilling the fish, be sure to keep a close eye on it to prevent it from burning. The banana leaves help to protect the fish from the direct heat of the grill, but they can also catch fire if left unattended. To check if the fish is done, insert a fork into the thickest part of the fish. If it flakes easily, it is ready to be served.

Side-dishes

Sticky rice is the traditional side dish for mok pa, as it helps to balance out the strong flavors of the fish and marinade. A spicy dipping sauce made with chili peppers, garlic, and lime juice is also commonly served alongside the dish.

Drink pairings

Mok pa pairs well with light and refreshing drinks such as beer or white wine. A cold glass of iced tea or lemonade can also help to balance out the spiciness of the dish.