This time, for MyFood Myanmar's food lovers, we'd like to share a recipe for a delicious Carrot Fish Sour Curry that tastes great when eaten with hot, freshly cooked rice.
Ingredients
- Snakehead fish (or) walking catfish (or) catfish - any type of fish you prefer
- Carrot 8 oz (cut into pieces about half an inch thick)
- 2 cloves of garlic (thinly sliced) and half an onion (thinly sliced)
- 3 thin slices of ginger
- 2 chili peppers (thinly sliced)
- 2 stalks of spring onion (thinly sliced)
- 5 tablespoons of fish sauce and 3 tablespoons of rice wine
- 2 teaspoons of chili paste
- 2 tablespoons of sugar and 1 teaspoon of sesame oil
- 250 ml of water
Step-by-step Instructions
1. Wash the fish thoroughly and cut it into medium-sized pieces.
2. In a mixing bowl, combine 5 tablespoons of fish sauce, 3 tablespoons of rice wine, 2 teaspoons of chili paste, 2 tablespoons of sugar, 1 teaspoon of sesame oil, and 250 ml of water, and stir well until evenly mixed.
3. Heat a pot, then add the carrots and the sauce you mixed earlier, and bring it to a boil. After simmering for about 10 minutes, the sauce will have thickened. At that point, add the onions and chili peppers, and let it simmer for about 3 to 4 minutes.
4. Once the set time has passed, add the fish pieces and let them simmer for about 4 to 5 minutes. Then flip the fish to the other side and simmer for another 4 to 5 minutes. During this time, continuously ladle the sauce over the fish pieces.
And now you have a delicious Carrot Fish Sour Curry ready to enjoy.
Enjoy it hot and delicious together with rice.
Source: Koreanbapsang.com
