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.