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Title: Nga Tha Lauk Paung, Soused Fish
Categories: Burma Kosher Fish
Yield: 4 Servings
| 500 | g | Cleaned whole fish |
| 1 | md | Onion, sliced lengthways |
| 4 | Cloves garlic, sliced | |
| Lengthways | ||
| 1 | ts | Finely shredded fresh ginger |
| 5 | Whole black peppercorns | |
| 1 | ts | Salt |
| l | Fresh green chilli | |
| Vinegar as needed |
Hilsa a very rich and bony fish is used for this dish in Burma. Substitute with mackerel or similar fish. Serves 4
Have fish cleaned and scaled and head, fins and tail removed. Wash well put in a casserole dish with a lid and scatter the onion, garlic. ginger. peppercorns and salt over the fish. Put the V chili on top and add vinegar to just cover the fish. Cover the casserole with lid and seal with a thick dough of flour and water to prevent moisture escaping. Put in a very slow oven 112C (225F) and cook for six hours. This method of cooking helps to soften the bones.
Copyright 1995 by Raphael Meyer, American Asian Kashrus Services
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