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  • Writer's pictureOdara

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.”

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