Mok Pa

Ingredients

• 60 g Sticky Rice
• 300 g Tilapia Fillets
• 4 pcs Banana Leaves
• 2 pcs Lemongrass
• 15 g Galangal
• 4 pcs Kaffir Lime Leaves
• 20 g Dill
• 2 pcs Green Onions
• 3 pcs Garlic
• 1 pcs Bird's Eye Chili
• 2 tsp Padaek
• 2 tsp Fish Sauce
• 1 pcs Lime
• 0.25 tsp Kosher Salt
• 1 pcs Shallot

Method

1. Rinse {sticky_rice}, then soak it in cold water until the grains turn opaque and begin to soften; this helps it bind the fish mixture and steam tender.
2. On a cutting board, finely chop {lemongrass}, {galangal}, {kaffir_lime_leaves}, {dill}, {green_onions}, {shallot}, {garlic}, and {birds_eye_chili} so the mixture turns fine and even for a cohesive parcel filling.
3. Drain {sticky_rice}. Pat {tilapia_fillets} dry, then finely chop and mix with the soaked {sticky_rice}, chopped aromatics, {padaek}, {fish_sauce}, {lime}, and {kosher_salt} in a bowl until sticky and fragrant. Taste a tiny bit of the seasoning base and adjust so the mixture is savory, herbal, and bright.
4. Pass {banana_leaves} over medium heat or dip them briefly in hot water until glossy and flexible; this prevents cracking when folded.
5. Lay out {banana_leaves}, mound the fish mixture in the center, then fold into tight parcels so the steam stays trapped and the herbs perfume the fish as it cooks.
6. Set the parcels in a steamer over full steam and cook until the fish is opaque, the juices smell deeply herbal, and the center is cooked through to a tender finish.
7. Open the hot parcels right away so the aroma blooms, then finish with a squeeze of the remaining {lime} over the fish for a bright final lift.