Burmese Fish Stew (Nga baung htamin)

Ingredients

• about 680 g Firm white fish fillets
• about 400 g Diced tomatoes
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 stalks Lemongrass
• 0.5 tsp Turmeric powder
• 2 tbsp Fish sauce
• 2 tbsp Lime juice
• 2 tbsp Vegetable oil
• 0.75 tsp Salt
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g firm white fish fillets into bite-sized pieces, about 2.54 cm cubes.
2. 2Dice the 1 medium onion. Mince the 4 cloves garlic and the 2.54 cm ginger. Prepare the 2 stalks lemongrass by removing the tough outer layers and lightly bruising them with the back of a knife to release their aroma.
3. 3Heat the 2 tbsp vegetable oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the diced onion and cook, stirring occasionally, for 5-7 minutes, until softened and translucent.
4. 4Add the minced garlic and minced ginger to the pot. Cook for 1-2 minutes, stirring constantly, until they smell fragrant.
5. 5Stir in the 0.5 tsp turmeric powder and cook for 1 minute more, stirring constantly.
6. 6Add the about 400 g diced tomatoes, the bruised lemongrass stalks, and the fish pieces to the pot. Increase the heat to medium-high (190.6°C / 190°C) and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low (93.33°C / 95°C), cover the pot, and cook for 15-20 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
7. 7Remove and discard the lemongrass stalks from the stew. Stir in the 2 tbsp fish sauce and the 2 tbsp lime juice.
8. 8Season the stew with 0.75 tsp salt, or to your preference. Garnish with the 0.25 cup cilantro, chopped, just before serving.

Related Guides