Burmese Tomato Fish Curry (Nga Baung Chat)

Instructions

1. 1Cut the about 680 g of white fish fillets into 5.08 cm pieces.
2. 2Finely chop the 4 medium tomatoes, 1 medium onion, 3 cloves of garlic, and 2.54 cm of ginger.
3. 3Heat the 2 tbsp of vegetable oil in a large 30.48 cm skillet over medium heat, which is 175°C.
4. 4Add the chopped onion to the skillet and cook, stirring occasionally, until it is soft and translucent, about 5 minutes.
5. 5Add the chopped garlic and ginger to the skillet and cook, stirring constantly, until they smell fragrant, about 1 minute.
6. 6Add the chopped tomatoes, 1 tsp of turmeric powder, 0.5 tsp of paprika, and 0.25 tsp of chili flakes to the skillet. Cook, stirring occasionally, until the tomatoes have softened and broken down, about 10 minutes.
7. 7Pour in the 2 tbsp of fish sauce and 1 tbsp of lime juice. Stir everything together well.
8. 8Gently place the 5.08 cm fish pieces into the sauce in the skillet. Cover the skillet and reduce the heat to medium-low, which is 150°C. Simmer for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
9. 9Remove the skillet from the heat. Garnish the curry with the 2 tbsp of chopped cilantro and 2 stalks of sliced green onions.
10. 10Serve the Burmese Tomato Fish Curry hot with rice.

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