a. Rinse the white fish fillets under cold water and pat them dry with paper towels.

b. Cut the fish into small chunks or slices, ensuring they are of similar size for even cooking.

c. Place the fish in a large mixing bowl and set aside.

d. Rinse the dried sticky rice under cold water until the water runs clear to remove excess starch.

e. Soak the sticky rice in water for about 30 minutes until it becomes slightly soft and pliable.

a. In a blender or food processor, combine the chopped lemongrass, galangal, kaffir lime leaves, ginger, and garlic.

b. Blend the ingredients until they form a coarse paste with a vibrant aroma.

c. Add the fish sauce and chili paste to the mixture and blend again until well combined.

a. Pour the flavoring paste over the fish in the mixing bowl.

b. Gently massage the paste into the fish, ensuring all pieces are coated evenly.

c. Cover the bowl with plastic wrap and let the fish marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.

a. Drain the soaked sticky rice and transfer it to a steamer basket or a heatproof dish.

b. Fill a pot with water and bring it to a boil.

c. Place the steamer basket or dish with the rice on top of the pot, ensuring it doesn't touch the water.

d. Cover the pot with a lid and steam the rice for about 20-25 minutes until it becomes tender and fully cooked.

e. Remove the rice from the heat and let it cool slightly.

a. Preheat the oven to 350°F (175°C) and prepare a baking dish.

b. Cut the banana leaves into rectangular pieces large enough to wrap the fish portions.

c. Place a portion of the marinated fish on each banana leaf piece, along with a spoonful of the cooked sticky rice.

d. Sprinkle some chopped coriander and spring onions over the fish and rice.

e. Fold the banana leaves over the fish to form a tight packet, securing the edges with toothpicks or kitchen twine if needed.

f. Repeat the process for the remaining fish portions and arrange them in the baking dish.

a. Pour a small amount of water into the baking dish, enough to create steam during cooking.

b. Cover the baking dish tightly with aluminum foil.

c. Place the dish in the preheated oven and bake for approximately 30-35 minutes until the fish is cooked through and tender.

d. Remove the dish from the oven and carefully unwrap the banana leaf packets.

e. Serve the Mok Pa hot with steamed rice and your choice of dipping sauce.