Naga Style Fish With Fermented Bamboo Shoot
Naga Style Fish with Fermented Bamboo Shoot is a traditional dish from the Naga Cuisine, known for its bold flavors and unique ingredients.
Ingredients
- 500g fish fillets
- 1 cup fermented bamboo shoot
- 2 onions, finely chopped
- 4-5 green chilies, chopped
- 1 inch ginger, grated
- 4-5 cloves garlic, minced
- 1 tomato, chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp mustard oil
- Fresh coriander leaves for garnish
Instructions
- Marinate the fish fillets with turmeric powder and salt. Set aside for 10 minutes.
- Heat mustard oil in a pan and fry the marinated fish until golden brown. Remove and set aside.
- In the same pan, add more oil if needed and sauté the onions, green chilies, ginger, and garlic until golden brown.
- Add the chopped tomato and cook until it turns mushy.
- Stir in the fermented bamboo shoot and cook for 5 minutes.
- Add red chili powder and salt to taste. Mix well.
- Gently place the fried fish fillets into the pan, cover, and cook for another 5-7 minutes.
- Garnish with fresh coriander leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Frying pan Spatula Cutting board Knife Bowl for marination
Tools
Stove Chopping knife Grater
Serving suggestions
Serving Suggestions: Enjoy the Naga Style Fish with Fermented Bamboo Shoot with steamed rice or traditional Naga bread.
Tips & tricks
Tips: Adjust the amount of green chilies and red chili powder according to your spice preference.
Cost
$15