Mok Pah (Steamed Fish in Banana Leaf)
Mok Pah (Steamed Fish in Banana Leaf)
Preparation time:
40 minutes
Cooking time:
25 minutes
Serves:
4

Ingredients

  • Banana leaves, trimmed into pieces, for wrapping
  • Steamed rice and sliced cucumber, to garnish

MOK PAH (steamed fish)

  • 5 slices lemongrass, bruised
  • 2 eschallots, finely chopped
  • 2 red Thai chillies, finely chopped
  • 1cm piece ginger, finely grated
  • 1 clove garlic, crushed
  • 100g glutinous rice
  • 1 egg, lightly beaten
  • 1 kaffir lime leaf, thinly sliced
  • ½ bunch dill, chopped
  • 1 green onion, chopped
  • 2 tsp fish sauce
  • 500g firm white fish fillets (we used basa), cut into 10cm pieces

TOMATO CHILLI SAUCE

  • 250g vine cherry tomatoes
  • 2 long red chillies
  • 3 cloves garlic, crushed
  • 2 eschallots, chopped
  • 1 tbs caster sugar
  • ¼ tsp salt
  • 2 tbs fish sauce
  • 1 tsp shrimp paste, roasted
  • juice of 1 lime

GREEN CHILLI SAUCE

  • 4 long green chillies
  • 2 long red chillies
  • 3 cloves garlic, crushed
  • 2 eschallots, chopped
  • 1 tbs caster sugar
  • ¼ tsp salt
  • 2 tbs fish sauce
  • 1 tsp shrimp paste, roasted
  • juice of 1 lime
  1. Method
  2. Notes

  1. To prepare mok pah, pound lemongrass, eschallots, chillies, ginger and garlic with a pestle and mortar to a coarse paste. Transfer to a large bowl.
  2. Soak rice in cold water for 15 minutes. Drain and transfer to pestle and mortar. Pound to crush. Add to bowl with lemongrass mixture. Stir in egg. Stir in lime leaf, dill, green onion and fish sauce. Add fish and massage to coat in mixture.
  3. Cut out pieces of banana leaf large enough to form a parcel for your fish. Briefly cook them over a flame to lightly char and soften. Place each on a piece of foil.
  4. Spoon fish mixture into centre and wrap in banana leaf to form a parcel. Wrap foil around parcel to secure.
  5. Place parcels in a steamer basket and steam, covered, for about 25 minutes or until fish is cooked.
  6. Meanwhile, to make tomato chilli sauce, cook tomatoes and chillies under a hot grill, turning, until charred. Finely chop then transfer to a pestle and mortar. Add garlic, eschallots, sugar and salt. Pound until combined. Stir in remaining ingredients.
  7. Repeat method for green chilli sauce (omitting tomatoes).
  8. Serve steamed fish parcels with rice, cucumber and sauces.

This recipe has not been tested.

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