Food in Myanmar

Braised Mackerel Fish with Green Chilli

In Myanmar, variety of fishes are used to make dishes. For the people who bore to make and eat common fish curries, this time I want to show you how to make braised mackerel fish with ball chilli special curry. Because this curry have hot and spicy taste, This curry is usually serve in winter.


Braised mackerel fish - 300 g
Ginger - a few
Lemon grass - 1
Chilli powder - 2 tablespoon
Ball chilli - 1
Fish sauce - 2 tablespoon
Suger - 1 teaspoon
Salt - 1/2 teaspoon
Pepper - 1 teaspoon
Fish stock - 2 teacup
Oil - 1/2 teacup
The following is the instruction of how to cook step by step in English
  1. Chop fish into pieces and rinse for twice or thrice. Season it with half a teaspoon of salt and leave for half an hour.
  2. Pound ginger with lemon grass and chilli. Also pound the onions.
  3. Rinse capsicum and chop it into small pieces.
  4. Panfry fish for 4-5 minutes to get rid of fishy smell. Take fish out of pan and put it on oil absorbent paper.
  5. Heat 2 tablespoons of oil and, when it becomes hot, add pounded onions and fry lightly. Later, add pounded ginger and cook it for a while.
  6. When aroma starts rising from those ingredients, add fish slowly for panfry and add chicken soup or fish soup. Add salt, pepper and sugar and braise it.
  7. Put fair amount of hot water to make sure fish is not stuck to the bottom of pan. While braising fish and vegetables, lower the heat and put hot water every time you check the texture to prevent burnt fish. After 30-45 minutes, put 2 spoons of fish sauce and 2 teaspoons of sugar. You may add more salt for your desired flavour. You could also add chilli powder.
  8. Lastly, put capsicum and simmer it for a few more minutes.
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Posted Date : 17-Jul-2014