Fermented Fish With Bamboo Shoot

Fermented Fish with Bamboo Shoot is a traditional Naga dish that is bursting with unique flavors and textures. This dish is a staple in Naga cuisine and is perfect for those who love bold and intense flavors.

Fermented Fish With Bamboo Shoot

Ingredients

  • 500g fermented fish
  • 1 cup bamboo shoot, sliced
  • 2-3 green chilies, chopped
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Water

Instructions

  1. Soak the fermented fish in water for 15 minutes to reduce the saltiness. Drain and set aside.
  2. In a pot, combine the fermented fish, bamboo shoot, green chilies, onion, tomato, ginger, garlic, turmeric powder, and salt.
  3. Add water just enough to cover the ingredients.
  4. Cover the pot and cook on medium heat for 30-40 minutes until the fish and bamboo shoot are tender.
  5. Stir occasionally and add more water if needed to prevent the dish from drying out.
  6. Once cooked, remove from heat and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
15g
Protein
20g
Fat
10g

Supplies

Pot Spoon

Tools

Knife Cutting board

Serving suggestions

Serving Suggestions: Serve the Fermented Fish with Bamboo Shoot with a side of steamed rice and a fresh green salad.

Tips & tricks

Tips: Adjust the amount of green chilies according to your spice preference. You can also add a squeeze of lime juice for a tangy kick.

Cost

$15