In effort for my sister and I to connect with our roots and learn more about our culture, this recipe hit the spot for Mok Pa, also known as: Lao Steamed Fish. It is truly a Laotian classic!
MONIQUE SOURINHO - food photographer, stylist, recipe developer, and professional taste tester. Nothing fills my cup more than connecting with like-minded people (especially over a great meal). To learn more click here.
banana leaves for wrapping (you can find in the frozen section at asian markets)
Method for Mok Pa (Lao Steamed Fish):
Place all ingredients except for the salmon and banana leaves into a food processor and blend until consistent.
Next, mix the contents with the salmon in a large mixing bowl. Cover and marinate for at least 30 minutes. (The longer it marinates, the more the flavors will mellow and meld into each other to harmonize.)
Afterwards, portion into (roughly 10″x10″) pieces of banana leaves, then fold, and secure with a toothpick.
Use a large steamer to cook the wrapped fish for about 30 mins or until thoroughly cooked, working in batches, until all are steamed. When ready, serve alongside romaine lettuce, jasmine rice or sticky rice. Share and enjoy!
For more delicious recipes or inspiration with what to pair alongside, visit the Kitchen Journal.