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    Herb-Infused Burmese Fish Curry

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    Author
    Pixicook editorial team
    clock-icon40 minutes

    A flavorful Burmese fish curry infused with fresh herbs and aromatic spices, offering a choice between a quick stovetop version or a traditional wrapped and steamed version.

    Soy
    Asian
    Intermediate

    Ingredients for Herb-Infused Burmese Fish Curry

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Minced Garlic, minced

    tablespoons

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    Minced Ginger, minced

    tablespoons

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    Green Cayenne Chiles, minced

    each

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    Salt

    teaspoons

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    Carp, skinned and cleaned of bones, cut into 1-inch pieces

    0 lb

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    Water

    cups

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    Fresh Lime Juice

    tablespoons

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    Vietnamese Coriander, packed coarsely chopped

    cups

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    Sawtooth Herb, loosely packed coarsely chopped

    cups

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    Scallion Greens, chopped

    cups

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    Green Cayenne Chiles

    each

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    Peanut Oil

    tablespoons

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    Soy Sauce

    teaspoons

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    Butter Or Boston Lettuce Leaves, large and tender

    each

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    Salt

    to taste

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    Limes, cut into wedges

    each

    Substitute chevron-down