Fish and Seafood

Like home cooks everywhere, Burmese cooks are creative and resourceful: fish is fried, or steamed with aromatics, or simmered in curry. Dried anchovies are quickly fried with ginger and chiles to make an easy snack food (see). Boneless fish is mashed to make fried fish cakes or dressed almost like a salad (Fluffy Lemongrass Fish). And then there’s curry—fish, shrimp, or crayfish simmered in aromatic flavorings, usually with a little tomato. The Kachin have a seductive herb-laden steamed fish curry. And the Tai Koen in the eastern part of Shan State combine catfish with lemongrass and herbs. You’ll also find fish and seafood dishes in Salads and in Soups.