Kachin Carp Curry with Herbs

There are two versions of this dish, which I learned from the cooks at Myit Sone, a Kachin restaurant in Rangoon. On the stovetop, the fish is rubbed with a ginger-garlic-chile paste, poached briefly, and then combined with chopped herbs and cooked a few minutes longer. For the traditional version, which requires wrapping the fish in banana leaves, I use foil that is lined with lettuce leaves.

I’ve made this with carp, which is delicious and traditional, as well as with tilapia and