Ngar Phel Hin ~ Fish Cake Curry

 

After Ngar Kyaw Chat (Fried Fish Curry), Ngar Phel Hin (Fish Cake Curry) is my favorite. I don't know why I love eating Ngar (Fish). Generally, Burmese people use bronze featherback fish to make fish cake. However, I use snapper for this recipe since they have a similar texture and the least fishy smell. 

A few months ago, I tried to make fish cakes with different fishes, but there was no success. There are so many ready-to-cook fish cake mixes available as well, but I don't really recommend using them. Using snapper fillets gives me a lot of differences in taste, smell, and texture.

Ingredients

680g of Snapper Fillet (Minced with food processor)

2 (70g) Eggs

2 tbsp of cornstarch

¾ tsp of Salt

¾ tsp of sugar

½ tsp of White Pepper

1 ½ tbsp of Ginger and Garlic juice

½ tsp of Tumeric powder

½ tsp of Paprika powder

1 tbsp of shrimp paste

1 brown onion (finely chopped or minced with food processor)

5 tomatoes (finely chopped or minced with food processor)

2 batches of Coriander (roughly chopped)

300 ml of Sunflower oil

Let’s make Fish Cake

Step 1: Marinate the minced snapper fillet with eggs, salt, white pepper, sugar, cornstarch, ginger, and garlic juice. Let it rest for 10 to 15 minutes and prepare the rest of the ingredients.

Step 2: Heat up 300 to 400 ml of sunflower oil in a pot. Once the oil is hot, shape the snapper mix as preferred into a good bite size. Adjust the heat to medium to medium-low depending on the oil temperature. Remove the pieces from the hot oil when they turn golden brown.

Step 3: Enjoy the fried fish cake as a snack with your favourite dipping sauce, or use it as an ingredient in a tomato-based curry dish.

Let’s make Ngar Phel Hin Aka Fish Cake Curry

Step 1: Heat 3 tablespoons of cooking oil in a pot over medium heat until it becomes hot. You can reuse the oil used for frying fish cakes. Start by sautéing the minced onions with turmeric and paprika powder, and cook until the aroma becomes noticeable. Once done, add minced tomato with a pinch of salt, sugar, and white pepper. Cook until it becomes a nice, dry paste over low-medium heat.

Step 2: Add shrimp paste to the tomato paste, then add 200 ml of water and ensure the shrimp paste is thoroughly mixed.

Step 3: When the tomato paste has thickened, add the fish cakes and coriander, followed by 150 ml of water. Stir well, cover, and let it cook for 5 to 10 minutes. Stir occasionally.

Step 4: Wait until all the water has reduced. Then, serve with steamed rice.

👉Much Love, God Bless You👈