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    Coastal Burmese Fish Broth

    clock-icon70 minutes
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    Pixicook editorial team

    A rich and aromatic fish broth from the coastal regions of Burma, featuring fresh fish heads, lemongrass, ginger, and green cayenne chiles.

    Ingredients for Coastal Burmese Fish Broth

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Fish Heads And Bones, thoroughly rinsed

    0 lb

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Shallots, sliced

    cups

    Substitute chevron-down

    Turmeric

    teaspoons

    Substitute chevron-down

    Lemongrass, very thinly sliced

    cups

    Substitute chevron-down

    Ginger, sliced

    tablespoons

    Substitute chevron-down

    Galangal, sliced

    tablespoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Green Cayenne Chiles

    each

    Substitute chevron-down

    Bean Threads, (optional)

    0 oz

    Substitute chevron-down

    Napa Cabbage, chopped (optional)

    cups

    Substitute chevron-down

    Squid, cleaned and chopped into bite-sized pieces (optional)

    0 lb

    Substitute chevron-down

    Coriander Leaves, loosely packed and coarsely chopped

    cups

    Substitute chevron-down

    Lime, juiced

    each

    Substitute chevron-down

    How to Make Coastal Burmese Fish Broth

    1. Start the Broth

    Place the fish heads and bones in a large pot and add 6 cups of water, the sliced shallots, and turmeric. Bring the mixture to a boil over high heat. Once it starts to boil, reduce the heat to a strong simmer.

    2. Prepare Aromatic Paste

    While the fish heads are simmering, combine the lemongrass, ginger, galangal, and 1 teaspoon of salt in a mortar or small food processor. Grind or process these ingredients until they form a smooth paste.

    3. Add Aromatic Paste

    Add the aromatic paste to the pot along with the remaining cup of water, the rest of the salt, and the green cayenne chiles. Bring the pot back to a boil, then reduce to a strong simmer. Let the broth simmer partially covered for about 1 hour.

    4. Strain the Broth

    After an hour, strain the broth through a fine strainer into another pot, discarding the solids. Taste the broth and adjust the seasoning if necessary by adding more salt to taste.

    5. Add Optional Ingredients

    If you are using any optional ingredients like bean threads, Napa cabbage, or squid, add them to the pot with the strained broth. Simmer briefly until the squid is tender and the flavors are bright.

    6. Finish and Serve

    Stir in the chopped coriander leaves and the lime juice just before serving to add a burst of freshness.

    Pitfalls and tips

    Selecting the Fish

    Choose firm-fleshed, white fish like snapper, halibut, or cod for the best flavor. Fresher fish will produce a tastier broth.

    Timing the Fish

    Add the fish towards the end of cooking to avoid overcooking and ensure it's tender and moist.

    Balancing Flavors

    Use tamarind paste for sourness and balance it with palm sugar or brown sugar if needed. High-quality fish sauce with only fish and salt listed adds depth.

    Fresh Herbs and Acidity

    Add fresh herbs like cilantro or Thai basil at the end, and a squeeze of fresh lime juice before serving to enhance flavor.

    Using Aromatics

    Sauté onions, garlic, ginger, and lemongrass until fragrant without burning. Use fresh turmeric for a brighter flavor if available.


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