Herb-Infused Burmese Fish Curry

1. Create Flavor Paste

To begin, create a flavorful paste by combining the minced garlic, ginger, chiles, and salt using a mortar or a small processor. This paste forms the concentrated base flavor of the dish.

2. Coat Fish with Paste

Thoroughly coat the fish pieces with the prepared paste by stirring and tossing them together until the fish is fully covered.

3. Cook Stovetop Curry

Heat a large wok over medium heat and add the fish along with the flavor paste, water, and lime juice. Allow this to cook for about 2 minutes, just until the fish begins to turn nearly opaque, ensuring it retains moisture and flavor.

4. Add Fresh Herbs

Stir in the coarsely chopped Vietnamese coriander and sawtooth herb, cooking for another minute to blend the fresh, aromatic flavors.

5. Finish Stovetop Curry

Finally, add the scallion greens, additional chiles, peanut oil, and soy sauce (or salt), and stir for an additional minute before turning the curry out onto plates.

6. Mix Ingredients for Steamed Curry

Preheat your charcoal or gas grill, or set up a steamer, to medium heat. Mix the lime juice, herbs, and scallion greens into the fish.

7. Create Foil Packets

Divide the fish mixture into four portions and place each portion onto a large tender lettuce leaf. Wrap these leaves in foil to create sealed packets.

8. Cook Steamed Curry

Cook the foil packets on the grill or in the steamer for 20 to 30 minutes, until the fish is opaque and the aromatics are tender, ensuring even cooking and flavor infusion.

9. Serve Curry

Once cooked, carefully unfold the packets and turn out the leaf-wrapped fish onto plates. Serve your Burmese fish curry with lime wedges if desired.