Entree: Myanmar – Rakhine Coastal – ငါးသားလောက် ➤ nga tha lauk (Rakhine-style sour and spicy fish stew flavored with tamarind and regional aromatics)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
- 1 lb (450 g) firm white fish (e.g., barramundi or tilapia), cut into 1–1.5 in (2.5–4 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 medium (about 4 oz / 115 g) onion, finely sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) turmeric powder
- 2–3 dried red chilies, toasted and crushed (or 1 tsp / 2 g chili flakes)
- 1 tbsp (15 g) ngapi or fish sauce (use ngapi for authentic Rakhine flavor)
- 1.5 cups (360 ml) water or light fish stock
- 2 tbsp (30 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water, strained
- 1 medium (about 120 g) tomato, chopped
- 1 tsp (5 g) palm sugar or brown sugar
- 1/2 tsp (3 g) salt, or to taste
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 2 stalks (about 20 g) green onion, thinly sliced for garnish
- Lime wedges for serving
Instructions
1. Pat fish pieces dry, season lightly with a pinch of salt and 1/4 tsp turmeric. Heat 1 tbsp oil in a skillet over medium-high and sear fish pieces 1–2 minutes per side until lightly colored but not fully cooked; remove and set aside.
2. In a heavy pot, heat remaining 1 tbsp oil over medium heat. Add sliced onion and cook until soft and translucent, about 5 minutes.
3. Add garlic, ginger, remaining turmeric, and crushed dried chilies; cook 1–2 minutes until fragrant, stirring to prevent burning.
4. Stir in chopped tomato and cook until it breaks down, about 3–4 minutes.
5. Add ngapi or fish sauce and pour in the water or fish stock; bring to a gentle simmer.
6. Whisk tamarind dilution into the pot along with palm sugar and remaining salt; taste and adjust sourness or salt as desired.
7. Return seared fish to the pot, cover, and simmer gently 6–8 minutes until fish is cooked through and flavors meld. Do not vigorously boil or fish may break apart.
8. Stir in chopped cilantro and half the green onion, then remove from heat. Serve hot with steamed rice and lime wedges, garnished with remaining green onion.
