Entree: Myanmar – Bamar Central Myanmar – ငါးပိရည် ➤ Nga-pi yay (Savory Burmese fermented-fish and vegetable broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) firm white fish fillets (tilapia or catfish), cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 g) nga-pi fermented fish paste
- 3 tbsp (45 ml) vegetable oil
- 6 small shallots, thinly sliced, approx. 3 oz (85 g)
- 4 cloves garlic, minced, approx. 0.7 oz (20 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 tsp (5 g) ground turmeric
- 2 medium tomatoes, chopped, approx. 10 oz (285 g)
- 6 cups (1.4 L) water or light fish stock
- 8 oz (225 g) mustard greens or Chinese kale, trimmed and coarsely chopped
- 2 green chilies, slit lengthwise
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 1 tsp (5 ml) fish sauce, optional and to taste
- 1 tsp (5 g) palm sugar or brown sugar
- Salt to taste
- 2 tbsp (8 g) chopped cilantro for garnish
- 2 tbsp (30 g) fried shallots for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add sliced shallots and sauté until soft and beginning to brown, about 6–8 minutes.
2. Add minced garlic and grated ginger and sauté 1–2 minutes until fragrant. Stir in turmeric and cook 30 seconds.
3. Add chopped tomatoes and cook until they break down, about 5 minutes. Stir in nga-pi fermented fish paste and mix well to coat the aromatics.
4. Pour in water or fish stock and bring to a gentle boil, scraping up any browned bits. Reduce heat to simmer.
5. Add the fish pieces and simmer gently for 6–8 minutes until fish is just cooked through. Skim any foam.
6. Stir in chopped mustard greens and slit green chilies; simmer 2–3 minutes until greens are tender but still bright.
7. Add tamarind water, palm sugar, and fish sauce if using. Taste and adjust salt, sweet, or sour balance.
8. Serve hot in bowls over or alongside steamed rice, garnished with chopped cilantro and fried shallots.