Soused Fish (Nga Tha Lauk Paung)

http://www.asianonlinerecipes.com/

Ingredients:

• 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

Method:

• 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.

Note:

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