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Nga Baung Doke (Burmese Fish)
Fish Steamed in Banana Leaves |
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750g Fillets of firm white fish or catfish
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. shrimp paste or fish paste
1/4 tsp. black pepper, freshly ground
1/2 tsp. turmeric ground (yellow powder)
2 medium onions, chopped
4 cloves garlic, chopped
1/2 tsp. ginger, finely grated
2 stalks lemon grass, finely grated (Sa-pa-lin)
8 small pieces Winter gourd or boiled potatoes
1/2 tsp. chili powder (paprika)
1 Tbls. Rice, toasted lightly in a dry pan, then ground
2 tsp. sesame oil or groundnut oil
8 leaves Chinese mustard cabbage, fresh
A few swigs fresh coriander leaves (Nan Nan Pin)
A large piece of banana leaf
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Cut the fish fillets into 8 pieces of equal size.
Mix the fish fillets with all other ingredients in a large bowl except Chinese mustard cabbage and coriander. Mix gently with your hand.
Cut cleaned banana leaf into 8 pieces, large enough to wrap the pieces of fish. On each piece of banana leaf, put a leaf of Chinese mustard cabbage and on it a mixture includes a piece of fish and potato, then top with a few coriander leaves.
Wrap the mixture with banana leaf. Then fasten with short bamboo skewers and put in a bamboo steamer. Steam gently over boiling water for about 20 minutes.
Place 2 parcels on each plate and serve with a bowl of steamed rice and other side dishes.
Click on Burmese Recipes for more great recipes from Burma!
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Preparation Time: |
Serves: 4 |
| Recipe Origin: Myanmar |
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Submitted by: |
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Christina Aung
Myanmar |
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| This recipe has been viewed 35434 times. |
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