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| Tok Maach |
Tok (sour) Maach (fish) takes me back to my childhood in Burma, where this dish was prepared by my mother using Topshe Maach/Mango Fish and green mangoes. Mum would slice the flesh of the green mango and immerse the slices in the gravy to create a tart and lip-smacking Tok Maach.
This Tok Maach I made was inspired by a recipe I found in a food group on Facebook called Flavours from Undivided Bengal. What caught my attention in this recipe was that the mango slices were blended to a paste rather than leaving them whole. The resulting gravy was thick and full of flavour. For those of you who don't have access to Facebook, I have reproduced the recipe with my adaptations and adjustments.
Any white fish is suitable, although rui maach/grass carp or a whole fish like topshe/mango fish taste the best. Serve with hot, steamed rice for a comforting meal.