Mok pa fok - Fish quenelle with coconut milk
Updated: Feb 6, 2021
A fish typically used in Laos is a carp, pa keng cirrhinus molitorella. Any kind of white flesh fish may be suitable. This dish is rather a speciality of the north of the country. As my family is from Luang-Prabang, you will find a few recipes from this region in this blog.
For 4 persons
800 g white flesh fish fillet, cut in pieces of 3 cm
3 beaten eggs
300 ml of coconut milk
5 tablespoons of fish sauce
4 shallots, chopped
4 tablespoons chopped coriander
2 teaspoons of pepper
banana leaves, cut
Chop the fish (preferably use very cold fish) with a blender until you get a paste.
In a salad bowl, mix the eggs, coconut milk and fish sauce.
Add the fish and mix until you get a homogeneous paste or mousse. The fish should have swollen.
Incorporate the shallots, coriander and pepper.
Wrap about 200 g of preparation per banana cutout. See this page for the folding technique.
Steam for 15 minutes.
“You can put the fish in the freezer 20 min before blending.”