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