Burmese Fish Recipe

Fish fillets: Fresh or frozen, these are the main protein of the dish.

Fish sauce: A salty, umami-rich liquid used to enhance the flavor.

Turmeric powder: Adds color and a warm, earthy taste.

Garlic: Provides a pungent, aromatic base.

Ginger: Adds a zesty, spicy kick.

Coconut milk: Creates a creamy, rich sauce.

Onion: Adds sweetness and depth to the dish.

Oil: Used for sautéing the aromatics.

Salt: Enhances all the flavors in the dish.

When sautéing the onions, garlic, and ginger, make sure to cook them until the onions are fully translucent and the garlic and ginger are fragrant. This step is crucial as it forms the aromatic base of the dish, enhancing the overall flavor. Additionally, when adding the turmeric powder and fish sauce, ensure they are well incorporated with the sautéed ingredients before adding the fish fillets. This helps in evenly distributing the flavors. Finally, when simmering the coconut milk, keep the heat low to prevent it from curdling, ensuring a smooth and creamy sauce.

• fish fillets - Substitute with tofu: Tofu can mimic the texture of fish and absorb flavors well, making it a good vegetarian alternative.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric and adds a similar color and flavor profile.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• ginger - Substitute with galangal: Galangal has a similar spicy, aromatic quality, though it is slightly more citrusy.

• coconut milk - Substitute with almond milk: Almond milk provides a creamy texture, though it lacks the coconut flavor.

• onion - Substitute with leek: Leeks offer a milder, sweeter flavor that can work well in place of onions.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor and can withstand high cooking temperatures.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor to the dish.

• Allow the fish fillets to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.
• Transfer the cooled fish curry into an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.
• Label the container with the date of preparation. This helps in keeping track of the storage duration.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. The cool temperature will keep the coconut milk and fish fresh.
• For longer storage, place the airtight container in the freezer. The Burmese fish curry can be frozen for up to 2 months without losing its flavor and texture.
• When ready to reheat, thaw the frozen fish curry in the refrigerator overnight. This gradual thawing helps maintain the dish's integrity.
• Reheat the thawed fish curry in a pan over medium heat. Stir occasionally to ensure even heating and to prevent the coconut milk from separating.
• If the curry appears too thick after reheating, add a splash of coconut milk or water to achieve the desired consistency.
• Taste and adjust the seasoning if necessary. Sometimes, reheating can mellow the flavors, so a pinch of salt or a dash of fish sauce might be needed.
• Serve the reheated Burmese fish curry hot, garnished with fresh herbs like cilantro or green onions for an added burst of freshness.

• For stovetop reheating:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of coconut milk or water to prevent the fish from drying out.
  3. Gently place the leftover fish fillets in the pan.
  4. Cover the pan with a lid and let it heat for about 5-7 minutes, flipping halfway through.
  5. Ensure the fish is heated evenly and serve hot.

• For microwave reheating:

  1. Place the fish fillets in a microwave-safe dish.
  2. Add a small amount of coconut milk or water to keep the fish moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes for ventilation.
  4. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  5. Let it sit for a minute before serving to allow the heat to distribute.

• For oven reheating:

  1. Preheat your oven to 300°F (150°C).
  2. Place the fish fillets in an oven-safe dish.
  3. Add a bit of coconut milk or water to maintain moisture.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 15-20 minutes, checking occasionally to ensure the fish is heated through.
  6. Serve immediately once reheated.

• For steaming:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the fish fillets in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the fish is heated through.
  4. Serve hot, ensuring the fish remains tender and moist.

• Pan: A flat-bottomed cooking vessel used for frying, searing, and browning foods.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food.

• Knife: A sharp-edged instrument used for chopping and mincing ingredients like garlic, ginger, and onions.

• Cutting board: A durable board on which to place material for cutting.

• Measuring spoons: Tools used to measure small quantities of ingredients like fish sauce and turmeric powder.

• Measuring cup: A kitchen utensil used to measure the volume of liquid or bulk solid cooking ingredients like coconut milk.

• Mixing bowl: A bowl used for combining ingredients together.

• Tongs: A tool used to grip and lift food items, especially useful for turning fish fillets.

• Stirring spoon: A spoon used for stirring ingredients together in the pan.

• Serving dish: A dish used to serve the finished meal.

Prep ingredients in advance: Mince the garlic and ginger, and chop the onion ahead of time to streamline the cooking process.

Use pre-cut fish fillets: Purchase fish fillets that are already cleaned and cut to save prep time.

Measure spices beforehand: Have the turmeric powder and fish sauce measured and ready to go.

Cook in batches: If your pan is small, cook the fish fillets in batches to ensure even cooking.

Simmer while multitasking: While the coconut milk simmers, you can prepare side dishes or clean up the kitchen.