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Nga Tha Lauk Paung, Soused Fish

burma, fish

500 gm cleaned whole fish
1 medium onion, sliced lengthways
4 cloves garlic, sliced
1 lengthways
1 teaspoon finely shredded fresh ginger
5 whole black peppercorns
1 teaspoon salt
1 liter fresh green chilli
1 vinegar as needed

Hilsa a very rich and bony fish is used for this dish in Burma. Substitute with mackerel or similar fish. Serves 4 Have fish cleaned and scaled and head, fins and tail removed. Wash well put in a casserole dish with a lid and scatter the onion, garlic. ginger. peppercorns and salt over the fish. Put the V chili on top and add vinegar to just cover the fish. Cover the casserole with lid and seal with a thick dough of flour and water to prevent moisture escaping. Put in a very slow oven 112C (225F) and cook for six hours. This method of cooking helps to soften the bones. Copyright 1995 by Raphael Meyer, American Asian Kashrus Services

Yield: 4 servings

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