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Jewish Recipes --> Recipes --> Kosher Recipes --> Kosher Asian

NGA Tha Lauk Paung - Soused Fish
Serves 4
Recipe Ingredients:
  • I lb cleaned whole fish.
    one or more according to size (500 grams)
  • 1 medium onion, sliced lengthways
  • 4 cloves garlic, sliced lengthways
  • 1 teaspoon finely shredded fresh ginger
  • 5 whole black peppercorns
  • teaspoon salt, or to taste
  • 1 fresh green chili
  • vinegar as needed

Clean fish and remove scaled and head, fins and tail

Wash well put in a casserole dish with a lid and scatter the onion, garlic. ginger. peppercorns and salt over the fish.

Put the V chili on top and add vinegar to just cover the fish. Cover the casserole with lid and seal with a thick dough of flour and water to prevent moisture escaping.

Put in a very slow oven 112C (225F) and cook for six hours. This method of cooking helps to soften the bones.

Hilsa a very rich and bony fish is used for this dish in Burma. Substitute with mackerel or similar fish.

Burmese -- Kosher Asian

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods