Burmese Fish Curry, adapted from the San Francisco Gate
I apologize that this is not a truly authentic Burmese dish, I will work on finding one that doesn't require ingredients that are difficult to find (like fermented tea leaves for the famous Burmese tea leaf salad!) I found this online from a San Francisco newspaper and the author of the recipe freely admits that salmon is not common in Burma. That said, the curry sauce pairs beautifully with the salmon and this would work wonderfully with most other fishes or shrimp. If you do use something like tilapia or flounder, cook the fish for much less time, like 5 minutes. I will definitely be using this curry sauce more in the future, it is easy, spicy and tangy and would be great with chicken as well.
1/2 cup vegetable oil
1 large yellow onion, finely chopped
1 lemongrass stalk (white part only), smashed
2 ripe tomatoes, cut into wedges
1 ounce fresh ginger, smashed
6 cups water
8 cilantro sprigs
3 garlic cloves, minced
1 tablespoon tamarind powder, or
4 tablespoons rice wine vinegar
2 teaspoons fish sauce
1 teaspoon ground turmeric
3/4 tablespoon salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground white pepper
1 Serrano chile, seeded and sliced
2 tablespoons sugar
4 salmon steaks, each about 1-inch thick
- In a large work or large deep skillet, heat the oil. Add the onions, cook for 10 minutes over medium heat until lightly browned/golden.
- Add the lemongrass, tomatoes, and ginger and cook over high heat for 1 minute.
- Add water, 4 cilantro sprigs, garlic, tamarind powder or rice win vinegar (I used the vinegar), fish sauce, turmeric, salt, paprika, pepper and chile and stir.
- Cook mixture until reduce and flavors meld, 20 minutes or so.
- Stir in sugar.
- Place salmon steaks into curry mixture and let cook over medium heat until cooked through, about 8 minutes.
- Serve the salmon over rice, strain the sauce through a colander and top the salmon with the sauce.
- Garnish with remaining cilantro sprigs.