Lao Mok Pa Lemongrass Fish Parcels

Ingredients

• 300 g firm white fish fillet, cut into chunks
• 2 banana leaves or parchment sheets
• 1 stalk lemongrass, tender core minced
• 2 scallions, sliced
• 20 g fresh dill, chopped
• 2 kaffir lime leaves, thinly sliced
• 1 small red chile, minced
• 1 tbsp tamari or gluten-free soy sauce
• 1 tsp fish sauce
• 1 tsp lime juice
• 1 tsp neutral oil
• 2 cups cooked sticky or jasmine rice

Steps

1. Heat the oven to 200 C. If using banana leaves, soften them briefly over a low flame or in hot water and pat dry.
2. Mix fish with lemongrass, scallions, dill, lime leaves, chile, tamari, fish sauce, lime juice, and oil.
3. Divide the fish mixture between two banana leaves or parchment sheets and fold tightly into parcels, sealing the edges.
4. Bake the parcels on a tray for 14 to 16 minutes until the fish flakes easily and reaches 63 C at its thickest point.
5. Rest the parcels for 2 minutes, then carefully open them away from your face to avoid the steam.
6. Spoon the fragrant fish and juices over hot rice and serve with extra lime.

Allergen note: Contains fish and soy if using tamari. Check banana leaf handling and sauce labels.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.