Green Chile Paste

Preparation info

  • Difficulty


  • Makes About

    ¾ Cup

Appears in


  • 8 green cayenne chiles
  • ¼ cup hot water
  • teaspoon salt


Crush the chiles in a mortar, or use the side of a cleaver or chef’s knife to crush them on a cutting board. Slice each one crosswise into 3 or 4 pieces. Place in a bowl with the water and salt and set aside to soak until ready to serve.

Fish With Tart Greens

A friend and I ate another memorable butterfish dish, this one at a restaurant in Rangoon called Aung Thu Daw. It was milder, without chile oil or green chile paste. Instead, the fish was cooked with tart local greens, a great pairing. I substitute sorrel or sawtooth herb for the tart local greens used in the original.

Omit the chile oil and green chile paste, and increase the peanut oil to 3 table-spoons. When the shallots and garlic are softened, toss in 3 cups coarsely chopped sorrel or sawtooth herb and stir-fry for a couple of minutes, just until wilted. Then add the fish and proceed as above.