Saturday, February 9, 2008

Soused Fish (Nga Tha Lauk Paung)

  • 500 g Cleaned whole fish
  • 1 Medium onion, sliced lengthways
  • 4 cloves Garlic, sliced lengthways
  • 1 teaspoon Finely shredded fresh ginger
  • 5 Whole black peppercorns
  • 1/2 teaspoon Salt or to taste
  • 1 Fresh green chili
  • Vinegar as needed
  • Have fish cleaned and scaled with head, fins and tail removed.
  • Wash well, put in a casserole dish with a lid and scatter the onion, garlic, ginger, peppercorns and salt over the fish.
  • Put the chili on top and add vinegar to just cover the fish.
  • Cover the casserole with lid and seal with a thick dough of flour and water to prevent moisture escaping.
  • Put in a very slow oven at 112oC (225oF) and cook for six hours.
  • This method of cooking helps to soften the bones.

Hilsa, a very rich and bony fish, is used for this dish in Burma, Substitute with herrings, mackerel or similar fish.

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