Wednesday, December 25, 2013

Burmese Baked Fish Stew

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Most of my Burmese dishes are inspired by what Mum cooked for us when we were growing up and more recently by friends on Facebook.  This dish comes together without too much fuss and is delicious due to its sour, spicy and salty overtones. When served over hot, steamed, white rice it is heart-warming and satisfying.

1 lb. grouper or other firm white fish, cut in steaks
1 tsp. salt or to taste
1 tsp. turmeric powder
2 Tbsp. fish sauce
2 Tbsp. vegetable oil

1 large tomato, diced
1 large onion, diced
2 tsp. ginger-garlic paste
1 tsp. fried chili paste in oil
1 Tbsp. apple cider vinegar
1 Tbsp. rice wine vinegar
1 pkg. chicken concentrate
1 cup water

1.   Pre-heat oven to 300°F.
2.   Mix chicken concentrate with water and set aside.
3.   Marinate fish with salt, turmeric & fish sauce for half an hour.
4.   Heat oil in skillet over medium-high flame and pan-fry fish pieces on both sides.
5.   Transfer fish to an oven-proof dish and set aside.
6.   Sauté onions & ginger-garlic pastes until onions soften & pour over fish.
7.   Add marinade and remaining ingredients to fish and cover.
8.   Bake at 300°F for 30 minutes.
9.   Remove from oven and garnish with green chilies & cilantro.

Serve over steamed long-grain rice.

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