Rinse the fish, pat dry and remove any little bones that may be left. Cut the
fish into 5cm (2in) pieces. Toss with the turmeric and ½ tsp table salt to
coat. Set aside for 15 minutes.
Pound the shallots in a large mortar with half the sea-salt flakes until you
have a paste. Remove, then do the same with the ginger and garlic, using the
rest of the salt. Set aside.
Make the salad so that it's ready to go once the fish is cooked. Remove and
discard any discoloured or tough outer leaves and the core of the cabbage
and shred the leaves very finely. Put into a serving bowl. Slice the
shallots and radishes as finely as you can (use a mandolin if you have one).
Add to the bowl with the chilli. In a cup, mix the fish sauce, lime juice
and sugar, stirring to help the sugar dissolve. Taste – you may want a
little more sugar. Toss the vegetables with the dressing (they should be
well coated).
Heat ½ tbsp of the oil and sauté the shallot paste over a medium heat until
soft and starting to turn golden. Add a little more of the oil, the pounded
garlic and ginger and the dried chilli and cook for another couple of
minutes until the whole mixture is soft and golden. Add a little more oil
(you may not need all that remains), add the fish and cook for 1½ minutes,
then turn the pieces over and cook for another minute or so until golden.
Add the fish sauce and taste; you may want to add more. Squeeze on some lime
and serve with the salad and some brown rice.
"A
Change of Appetite: Where Healthy Meets Delicious" (Mitchell Beazley, £25),
by Diana Henry, is available from Telegraph Books (0844 871 1514;
books.telegraph.co.uk) at £20, plus £1.35 pp
More from A Change of Appetite
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petals recipe
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Source: http://www.news.myanmaronlinecentre.com/2014/02/24/burmese-chilli-fish-with-hot-and-sour-salad-recipe/
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