Nga tha lauk paung

Nga tha lauk paung

Soused fish

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g whole fish such as herring or mackerel, cleaned and scaled, head, fins and tail removed
1 onion, thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon fresh ginger, finely shredded
5 whole black peppercorns
1/2 teaspoon salt, or to taste
1 fresh green chilli
vinegar

Method

  1. Preheat the oven to 110ºC.
  2. Put the fish in a casserole dish and scatter over the onion, garlic, ginger, peppercorns and salt. Put the chilli on top and add just enough vinegar to cover the fish. Cover the casserole with a tight-fitting lid and seal with a thick dough of flour and water to prevent moisture escaping. Cook the fish for 6 hours — this method of cooking helps to soften the bones.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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