Entree: Myanmar – Kachin & Northern Myanmar – ကချင်ငါးဟင်း ➤ Kachin nga hin (Kachin-style fish stew simmered with tomatoes, bamboo shoots, ginger, and fermented fish paste)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (450 g) firm white fish fillets (catfish or tilapia), cut into 1–1.5 in (2.5–4 cm) pieces (about 2 fillets)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 4 cloves garlic, minced (approx. 20 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 1 cup (150 g) bamboo shoots, thinly sliced (fresh or canned, drained)
- 2–3 green chilies, slit lengthwise (approx. 10 g)
- 1 tsp (5 g) ground turmeric
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) fermented fish paste (ngapi), minced
- 1 cup (240 ml) water or light fish stock
- 1/2 tsp (2.5 g) salt, adjust to taste
- 2 scallions, sliced (approx. 20 g)
- 2 tbsp (8 g) fresh cilantro, chopped
- Juice of 1 lime, about 2 tbsp (30 ml)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 4 minutes.
2. Add the minced garlic and ginger and cook until fragrant, about 1 minute. Stir in the turmeric and slit green chilies.
3. Add the chopped tomatoes and cook down until they begin to break up and release their juices, about 6–8 minutes.
4. Stir in the bamboo shoots, fermented fish paste (ngapi), and fish sauce; cook 2 minutes to combine.
5. Pour in the water or fish stock and bring the mixture to a simmer. Taste and adjust seasoning with salt; simmer gently for 8–10 minutes to allow flavors to meld.
6. Gently add the fish pieces to the simmering broth, cover partially, and poach until the fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
7. Remove from heat, stir in the scallions, cilantro, and lime juice. Serve hot with steamed rice or chiura (beaten rice).