Mok Pa

Ingredients

1 pound (450g) fish fillets (such as tilapia or catfish), boneless and skinless
1/4 cup fish sauce
2 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon palm sugar or brown sugar
2-3 cloves garlic, minced
1-2 red chilies, sliced (adjust to taste)
1 tablespoon galangal or ginger, minced
1 cup fresh cilantro, chopped
1/2 cup fresh Thai basil leaves (or regular basil if unavailable)
1/4 cup lemongrass, finely chopped
Banana leaves or aluminum foil (for wrapping)

Instructions

Prepare the Fish

Marinate the Fish

Cut the fish fillets into bite-sized pieces. In a bowl, combine fish sauce, lime juice, soy sauce, palm sugar, minced garlic, sliced chilies, and minced galangal or ginger. Mix well.

Add Herbs

Stir in chopped cilantro, Thai basil, and finely chopped lemongrass. Add the fish pieces to the marinade and mix to coat well. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.

Wrap and Cook

Prepare Wrapping

If using banana leaves, cut them into large squares and lightly steam or wilt them to make them pliable. If using aluminum foil, cut into squares.

Wrap the Fish

Place a portion of the marinated fish mixture in the center of each banana leaf or aluminum foil square. Fold the edges over to create a sealed packet.

Steam

Place the wrapped packets in a steamer basket. Steam over boiling water for about 20-30 minutes, or until the fish is cooked through and tender.

Serve

Unwrap and Serve

Carefully unwrap the packets and transfer the Mok Pa to a serving dish.