Mok pa – steamed fish in banana leaves

Ingredients

• 700 g firm white fish, in large pieces
• 2 lemongrass stalks, pale parts only
• 3 shallots
• 3 garlic cloves
• 1–2 red chillies
• 20 g fresh galangal or ginger
• 2 tbsp fish sauce
• 2 tbsp sticky rice flour
• 1 handful chopped dill
• 1 handful Thai basil
• 4 large banana leaf pieces or baking paper
• 3 tbsp water

Method

1. 1Finely chop lemongrass and pound with shallots, garlic, chilli and galangal into a coarse paste.
2. 2Mix fish with spice paste, fish sauce, rice flour, herbs and water.
3. 3Rinse banana leaves and briefly soften over steam or a warm hob. Double the layers if thin.
4. 4Divide fish mixture between four leaves, fold into sealed parcels and secure with toothpicks. Baking paper can be used instead.
5. 5Steam over boiling water, covered, for 20–25 minutes until fish is completely cooked through. Open parcels when serving.