Myanmar Food
Fish Cutlets
Myanmar has big rivers and broad streams teeming
with fish. Naturally, the Myanmar people are fond of
fish, especially the fresh-water kind. Many tasty
dishes have fish as the base, using one or the other
of the many species. These dishes have the
characteristic taste of Myanmar gravy dishes,
steamed fish or deep-fried. Occasionally, a Myanmar
dish may taste foreign when rusts or beaten egg are
used to coat the fish to make fried fish balls or
cutlets.
Ingredients
- 750g boiled de-boned fish
- 250g mashed potato
- 1 teaspoon finely chopped onions
- 1 teaspoon green chilies
- 1 teaspoon half- ripe tomato
- 1/2 teaspoon chopped garlic
- 1/2 teaspoon chopped ginger
How to cook
Rusk crumbs and beaten egg for coating salt,
pepper, lime juice to taste. Use peanut oil for
frying. Mix the mashed potato and all the other
ingredients with the boiled fish and leave for ten
minutes to marinade. Shape the cutlets by hand into
rounds or ovals, dip in beaten egg and coat with
Rusk crumbs leave again for five minutes to set the
coating. Deep fry golden brown in hot peanut oil.
Drain on kitchen paper and serve.
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