Saveur

(Ngar Si Byan)

SERVES 4 – 6

Although Myanmar has a long coastline, touching the Andaman Sea, the Burmese eat much more freshwater fish than saltwater. This recipe works well with either type; buy whatever is freshest at the market that day.

1 árbol or other hot dried red chile, stemmed
3 tbsp. vegetable oil
2 small yellow onions, peeled and chopped
3 cloves garlic, peeled and finely chopped
2" piece ginger, peeled and chopped
2 plum tomatoes, cored and finely chopped
1 tsp. sweet paprika
1⁄4 tsp. ground turmeric
1 lb. thick, skinless, boneless, firm white-fleshed fish
   such as catfish, grouper, or cod, cut into 1" pieces
6 green bird's-eye chiles, stemmed
2 tbsp. fish sauce
Salt
1⁄2 bunch cilantro, trimmed

1. Finely crush dried chile with a mortar and pestle and set aside.

2. Heat oil in a wok or a large heavy-bottomed skillet over medium-high heat. Add onions and stir-fry until soft, about 5 minutes. Add garlic, ginger, tomatoes, paprika, turmeric, and crushed dried chiles and stir-fry until tomatoes become saucy and oil rises to the surface, about 5 minutes.

3. Add fish and fresh chiles to wok and stir-fry until fish begins to turn opaque, 2–3 minutes. Add fish sauce, 2 tbsp. water, and salt to taste and simmer, stirring occasionally, until fish is cooked through, 4–5 minutes. Adjust seasonings. Serve at room temperature, garnished with cilantro.

This article was first published in Saveur in Issue #66