Chile-Oil Fish

Preparation info
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By Naomi Duguid

Published 2012

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In Sittwe, the capital of Rakhine State, there’s a family-run restaurant off the main street that features home-style cooking. The butterfish I ate there was delectable, bathed in a hot sauce and served with a small side condiment of green chiles—they were pounded with salt and a little shrimp paste, to give a fresh chile hit on top of the chile oil’s heat.

Since butterfish is now listed as endangered, I make this dish and its Rangoon variation with black cod (rich and delicious) or