Burmese Tomato Fish Curry (Nga Baung Nauk)

Instructions

1. 1Cut the about 680 g firm white fish into 5.08 cm pieces and place them in a bowl.
2. 2Heat the 2 tbsp coconut oil in a large pot or Dutch oven over medium heat (about 175°C or 175°C).
3. 3Add the 1 medium onion, 4 cloves garlic, and 5.08 cm ginger to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. The onion should be translucent.
4. 4Stir in the 2 tbsp tomato paste and 1 tsp turmeric powder. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the fish pieces to the pot and gently stir to coat them with the tomato and spice mixture. Be careful not to break the fish apart.
6. 6Pour in the 2 tbsp fish sauce and 2 tbsp lime juice. Stir gently to combine. Bring the liquid to a gentle simmer, then immediately reduce the heat to low (about 93.33°C or 95°C).
7. 7Cover 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.
8. 8Chop the 1/4 cup cilantro and slice the 1-2 green chilies (if using). Garnish the curry with the chopped cilantro and sliced green chilies before serving. Serve with rice.

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