Mok pa (Lao steamed fish parcels with dill)
White fish mashed with dill, lemongrass and chilli, wrapped in parcels and steamed until soft, fragrant and tender.
- Time45 min
- LevelMedium
- Costabout £3.89 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the rice in a dry pan for 4 minutes until golden, then grind to a fine powder.
4 min - 2
Cut the fish into small chunks and pound or mash it lightly in a bowl so it is flaky but not a paste.
- 3
Add the rice powder, dill, lemongrass, shallots, garlic, chillies, lime leaves, spring onions, fish sauce and lime juice. Mix gently with your hands.
- 4
Blanch the cabbage leaves in boiling water for 1 minute, drain and pat dry. Lay two leaves overlapping on a square of baking parchment.
1 min - 5
Divide the fish mixture into 4 and spoon onto the leaves. Fold the leaves over to enclose, then wrap tightly in the parchment and again in foil. Twist the ends shut.
- 6
Steam the parcels in a steamer over boiling water for 25 minutes. Or bake at 200°C (180°C fan) for 30 minutes on a tray.
25 min - 7
Open the parcels at the table and eat with sticky rice and raw vegetables.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.