Mok Pa Skillet (Lao Banana-Leaf Style Steamed Fish with Dill, Lemongrass & Kaffir Lime) – Authentic Laos Recipe
Mekong river delicacy steaming flaky fish in an emerald herb paste of lemongrass, kaffir lime, and fresh dill.
- Country of Origin
- 🇱🇦 Laos (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm white catfish or snapper fillets, Fresh dill fronds and scallions, Sticky or jasmine rice, Pounded lemongrass, Galangal
Ingredients for Mok Pa Skillet (Lao Banana-Leaf Style Steamed Fish with Dill, Lemongrass & Kaffir Lime) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white catfish or snapper fillets, prepped into bite-sized pieces
- 1.5 cups fresh dill fronds and scallions, washed and trimmed
- 1 cup sticky or jasmine rice
- 1 medium onion and 3 cloves garlic, finely minced with pounded lemongrass
- 1.5 tbsp traditional Laos seasoning (galangal, kaffir lime leaves, shallots, bird’s eye chili, coconut cream touch)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white catfish or snapper fillets for 5 minutes.
- Add minced onion, garlic, pounded lemongrass, and galangal, kaffir lime leaves, shallots, bird’s eye chili, coconut cream touch, stirring for 2 minutes until deeply aromatic.
- Add fresh dill fronds and scallions and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in sticky or jasmine rice right before serving warm.