Flavors of Burma (Myanmar): Cuisine and Culture From the Land of Golden Pagodas by Susan Chan

Author:Susan Chan
Language: eng
Format: mobi, epub, pdf
ISBN: 9780781809474
Publisher: IB Dave's Library
Published: 2003-12-15T08:00:00+00:00

2 tablespoons Chinese light

soy sauce

5 small fresh chilies, finely

chopped

Juice of 1 big lime

(or lemon)

¼ bunch Chinese parsley,

finely chopped

3 cloves garlic, finely

chopped

Method

Scale fish. Wash and drain. Cut 2 slashes with knife on each side of the fish.

Put fish on a plate. Rub fish with salt. Put some sliced ginger and chopped garlic inside the fish and inside the slashed portion of the fish.

Steam the fish on a plate over medium to high heat for 20 to 25 minutes.

Remove fish from the steamer and pour most of the water away, leaving only 2 tablespoons of fish stock.

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