Steamed Fish from the Padek Pot

Name: Steamed Fish from the Padek Pot (Mawk Padek)
Cuisine: Luang prabang
Ingredients: 3 pieces of fish from the padek pot, washed to get rid of the rice husks, and minced; 1 piece of three-layer pork, the size of a hand, minced; 5 (small) heads of garlic peeled and the cloves peeled also; 10 (small) shallots, peeled; 2 stalks of lemon grass (chopped), these three ingredients to be pounded together; 7 (small) shallots, these three ingredients to be pounded together; 2 dried chilli peppers, soaked in water until soft, these three ingredients to be pounded together; spring onion leaves, chopped; 10 small chilli peppers

Mawk Padek

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

3 pieces of fish from the padek pot, washed to get rid of the rice husks, and minced
1 piece of three-layer

Asia
Laos
Main course
Starter
Side dish
Spicy
Gluten-free
Southeast Asia

Method

After preparing the above ingredients, mix the pounded and minced ones in a bowl. Add the whole peeled shallots, the peeled garlic cloves, the chopped spring onion leaves and the chilli peppers. Taste and check the saltiness. If it is not salty enough, squeeze out some padek liquid on to it.

Wrap the mixture in pieces of banana leaf and secure the packages, of wh