Myanmar Food
Stir-Cooked Sheet Fish
As is natural each fish best produces when it is
cooked in a certain way, or fora certain dish.
Ngakhu and Ngagyi are best to make fish soup for
mohinga. Likewise ngabat is best for stir-cooking.
Ingredients
- 800g ngabat
- 240g oil
- 1 teaspoon Chili powder
- 1/4 teaspoon turmeric powder
- 1.5 cm ginger to be pounded
- 2 stems citronella to be pounded
- 1 teaspoon garlic pounded
- 1/4 cup onion pounded
- 1 1/2 teaspoon fish sauce
- 1 teaspoon salt
- 2 cups water
How to cook
Marinate fish with turmeric, salt, fish sauce.
Add fish to water in pan and remove when water
boils. Debone and set aside. Strain the soup. Fry
ginger, onion, garlic, citronella in oil till
golden.
Add chili powder, fish, soup. Put on slow fire.
Cover for a while. Then uncover and keep stirring so
that the ingredients do not stick until water
evaporates and oil remains.
Remove from fire. Ready to serve.
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