Weeknight
Ngà-gyaw — Burmese spiced fried fish
Fried fish under a heap of slow-golden onions, turmeric and garlic — humble on paper, extraordinary in the mouth.
A lot more than a simple fish dish. The aromatics underpinning it are perfection. White rice, and it stands entirely on its own.
Method
- 01
Rub the fish with 1 t turmeric, the salt and the fish sauce and leave 15 minutes.
- 02
Shallow fry in hot oil for 3–4 minutes a side until crisp and golden. Lift onto a plate.
- 03
Pour off most of the oil, leaving about 4 T. Add the onions and cook patiently over medium-low heat for 12–15 minutes until deeply golden and sweet.
- 04
Add the garlic, ginger and chilli and fry 3 minutes, then the remaining turmeric and the paprika for 30 seconds.
- 05
Stir in the tamarind water and let it bubble to a loose relish.
- 06
Return the fish to the pan, spoon the onions over the top and warm through 2 minutes.
- 07
Finish with coriander and lime and serve on white rice.
Keep cooking
