Spicy Fried Fish with Onions Recipe
(Nga-gyaw)
Burmese Recipes

Ingredients

750 g/11/2 Ib

11/2 tsp
1 tbsp
2 tbsp
6 tbsp
7 tbsp
2
11/2 tsp

white fish fillets (cod, haddock, etc.), cut into 10 cm/4 inch squares
turmeric powder
shrimp-flavored soy sauce
dried tamarind pulp
hot water
vegetable oil
onions, peeled and sliced
chili powder

Method:
 

1. Put the fish in a bowl and rub lightly with the turmeric and soy sauce. Set aside.

2. Put the tamarind in a bowl, cover with the hot water, then knead to extract the flavor. Strain the liquid, discarding the tamarind pulp.

3. Heat the oil in a large frying pan (skillet), add the onions and fry over brisk heat until golden and crisp. Remove from the pan with a slotted spoon and drain the onions on kitchen paper towels.

4. Pour off half the oil from the pan, then add the chili powder. Increase the heat slightly, add the fish and fry quickly for 1 minute.

5. Add the tamarind liquid, cover and simmer for about 20 minutes until the fish is cooked and the liquid has almost all been absorbed. ( If necessary, add a little more oil during cooking, to prevent sticking.)

6. Transfer to a warmed serving dish and sprinkle the fried onions over the fish. Serve hot.