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Stired Fish with Lotus Soup 

“Ba la Chaung Kyaw”, Stired fish fried, in Myanmar style used sun dried fishes or shrimps. For the people who don’t want to busy with fish bone, this one is perfect dish for you. Lotus Soup dress in pepper is nice blend of this curry.

Fish - 400 g
Onion - 2
Garlic - 1
Lemon grass - 2
Dried crush chilli - 2 tablespoon
Curry powder - a little
Salt - a little
Chicken powder - a little
Dark soy sauce - 1 tablespoon
Fish sauce - 1 tablespoon
Oil - 220 g
Click here to see Step by Step in English

The following is the instruction of how to cook step by step in English
  1. Crush lemongrass and put it into pot with 1 tablespoon of fish sauce and curry powder. Place fish into same pot and put water until it covers the fish. Then boil it.
  2. Pound onion, garlic, 1 lemon grass and dried crush chilli together. When boiling is complete and fish is tender, separate the bones.
  3. Heat oil and deep fry the fish pieces who have no bones in.
  4. Put the fried fish onto oil absorbent to get rid of excess oil and leave small amount of oil in the pan. Use it to panfry the pounded ingredients from step 2.
  5. When they are fairly cooked, add salt and chicken powder and mix well. Later add fish and fry.
  6. When fish starts to be crispy, add one tablespoon of soy sauce and fry.
  7. You may add tamarind paste for slightly sour flavour. You may also add either salt or chicken powder for heavy taste.
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Posted Date : 01-May-2014
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