Entree: Myanmar – Rakhine Coastal – ရခိုင်ငါးဟင်း ➤ Rakhine nga-hinn (Sour, tangy fish soup from the Rakhine coast flavored with tamarind and fermented fish paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) firm white fish fillets, skin-on or skin-off, cut into 2-3-in (5–7 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) shallow-fried oil or peanut oil (optional for finishing) (2 tbsp (30 ml))
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) turmeric powder
- 3 dried red chilies, toasted and crushed (or 1 tsp (2 g) chili flakes)
- 3 medium tomatoes, chopped (about 10 oz (300 g))
- 2 tbsp (30 ml) tamarind paste
- 1 tbsp (20 g) fermented fish paste (ngapi) or substitute 1 tbsp (15 ml) fish sauce
- 4 cups (960 ml) water or light fish stock
- 1 cup (240 ml) coconut milk (optional, for a slightly richer broth)
- 1 lime, juiced
- 2 green onions, sliced
- 1/4 cup (15 g) fresh cilantro, roughly chopped
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) ground black pepper

Show original ingredient measurements

- 1.5 lb (680 g) firm white fish fillets, skin-on or skin-off, cut into 2-3-in (5–7 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) shallow-fried oil or peanut oil (optional for finishing) (30 ml)
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tsp (2 g) turmeric powder
- 3 dried red chilies, toasted and crushed (or 1 tsp / 2 g chili flakes)
- 3 medium tomatoes, chopped (about 10 oz / 300 g)
- 2 tbsp (30 ml) tamarind paste
- 1 tbsp (20 g) fermented fish paste (ngapi) or substitute 1 tbsp fish sauce
- 4 cups (960 ml) water or light fish stock
- 1 cup (240 ml) coconut milk (optional, for a slightly richer broth)
- 1 lime, juiced
- 2 green onions, sliced
- 1/4 cup (15 g) fresh cilantro, roughly chopped
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat fish pieces dry, season lightly with 1/4 tsp (1.25 ml) salt and 1/4 tsp (1.25 ml) turmeric. Heat 2 tbsp (30 ml) oil in a large pot or deep skillet over medium-high heat and sear fish pieces 1–2 minutes per side until lightly golden; remove and set aside.
2. In the same pot, lower heat to medium and add shallots; cook, stirring, until softened and beginning to brown, about 4–5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in remaining 3/4 tsp (3.75 ml) turmeric, toasted crushed chilies, and chopped tomatoes. Cook until tomatoes break down and oil begins to separate, about 6–8 minutes.
4. Add tamarind paste, fermented fish paste (ngapi) or fish sauce, and 4 cups (960 ml) water or fish stock. Bring to a gentle simmer and cook 8–10 minutes to meld flavors.
5. Return the seared fish to the pot, add coconut milk if using, and simmer gently 5–7 minutes more until fish is cooked through but still firm.
6. Adjust seasoning with salt and black pepper; finish with lime juice. Ladle into bowls, drizzle with 3 tbsp (45 ml) shallow-fried oil if desired, and garnish with sliced green onions and chopped cilantro.

1. Pat fish pieces dry, season lightly with 1/4 tsp salt and 1/4 tsp turmeric. Heat 2 tbsp (30 ml) oil in a large pot or deep skillet over medium-high heat and sear fish pieces 1–2 minutes per side until lightly golden; remove and set aside.
2. In the same pot, lower heat to medium and add shallots; cook, stirring, until softened and beginning to brown, about 4–5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in remaining 3/4 tsp turmeric, toasted crushed chilies, and chopped tomatoes. Cook until tomatoes break down and oil begins to separate, about 6–8 minutes.
4. Add tamarind paste, fermented fish paste (ngapi) or fish sauce, and 4 cups (960 ml) water or fish stock. Bring to a gentle simmer and cook 8–10 minutes to meld flavors.
5. Return the seared fish to the pot, add coconut milk if using, and simmer gently 5–7 minutes more until fish is cooked through but still firm.
6. Adjust seasoning with salt and black pepper; finish with lime juice. Ladle into bowls, drizzle with 3 tbsp (45 ml) shallow-fried oil if desired, and garnish with sliced green onions and chopped cilantro.