Introduction: Myanmar’s love for fish cuisine
Myanmar, also known as Burma, is located in Southeast Asia and is known for its diverse cuisine. A significant part of the cuisine has a heavy influence on the use of fish. Fish dishes are an essential part of the country’s diet because Myanmar is surrounded by water bodies such as the Indian Ocean and the Bay of Bengal. The country’s love for fish cuisine is apparent in the many dishes that feature fish as the primary ingredient.
Mohinga: the national dish of Myanmar
Mohinga is a fish-based soup that is considered the national dish of Myanmar. It is a breakfast dish, often sold by street vendors. Mohinga is made using fish paste and rice vermicelli noodles. The soup is then flavoured with lemongrass, ginger, and garlic. It is usually served with boiled eggs, coriander, and crispy fried fritters made from chickpea flour. Different regions of Myanmar have their own variations; some use catfish, while others use snakehead fish, depending on availability.
Ngapi Kyaw: a crunchy and spicy fish relish
Ngapi Kyaw is a traditional Myanmar dish made with fermented fish paste. The paste is mixed with onions, garlic, and chillies and formed into small patties. The patties are then deep-fried to achieve a crunchy texture. Ngapi Kyaw is often served as a relish alongside rice and vegetables. The dish is known for its unique, pungent flavour that comes from the fermented fish paste.
Hin Htoke: steamed fish with vegetables and herbs
Hin Htoke is a popular Myanmar dish that is made by steaming fish with vegetables and herbs. The fish is marinated with garlic, ginger, and lemongrass and then steamed in banana leaves. The dish usually includes vegetables such as cabbage, carrots, and tomatoes. The herbs used in the dish include coriander, turmeric, and ginger. Hin Htoke is a healthy and flavourful dish, often served with rice.
Nga Sae Taw: a hearty and flavourful fish soup
Nga Sae Taw is a fish soup that is often prepared for special occasions in Myanmar. The soup is made using a whole fish, and the broth is flavoured with lemongrass, garlic, and ginger. The dish is then finished with vegetables such as tomatoes and onions. Nga Sae Taw is known for its hearty and flavourful taste, making it a popular choice for celebrations and gatherings.
Fried fish cakes: a popular street food snack
Fried fish cakes are a popular street food snack in Myanmar. They are made using pounded fish, onions, garlic, and chillies that are mixed together and then deep-fried. The fish cakes are often served with a sweet and spicy dipping sauce made from tamarind and chillies. They are a favourite among locals and tourists alike, providing a delicious and affordable snack option.
In conclusion, fish is a staple ingredient in Myanmar’s cuisine, and the country offers many delicious dishes that showcase the versatility of this beloved ingredient. From Mohinga to Ngapi Kyaw to Nga Sae Taw, Myanmar’s fish dishes are sure to delight anyone who loves seafood cuisine.