作法
- 大碗中將魚、洋蔥、薑、蒜、辣椒、香茅、薑黃粉、辣椒粉、魚露、ngapi、花生油、鹽、青蔥與香菜徹底拌勻。
- 香蕉葉於明火上稍烤軟，剪成 25 公分見方。
- 葉子攤平，中央放入約 250 克魚菜混合物。
- 把葉子兩邊先對摺、再對摺另兩邊，棉繩綁成緊實長方包。共做 4 包。
- 蒸鍋水滾後放入葉包蒸 20 分鐘——包會變沉，香氣四溢。
- 上桌時當場拆開——熱氣中飄出香氣。趁熱配白飯享用。
Common questions
Can 緬甸蕉葉蒸魚 be made ahead?
緬甸蕉葉蒸魚 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 緬甸蕉葉蒸魚 spicy?
緬甸蕉葉蒸魚 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 緬甸蕉葉蒸魚 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 緬甸蕉葉蒸魚 to make at home?
緬甸蕉葉蒸魚 sits at intermediate difficulty — total time about 50 minutes. The ingredients are not unusual but the timing requires attention.
Can 緬甸蕉葉蒸魚 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Nga baung doke 是緬甸的香蕉葉蒸魚——與柬埔寨 mok pa、寮國 mok pa 與泰國 hor mok 同屬一個家族。緬甸版的差別在於使用 ngapi 與更強烈的薑黃辣椒搭配。是緬甸日常家庭料理，特別在沿海地區魚貨新鮮。也是佛教大齋戒（Wa-twin）與佛日（Buda-thar-de）寺廟供奉的儀式餐，會大量備製給社區共食。
