Entree: Myanmar – Shan State Cuisine – ရှမ်းငါးဟင်း ➤ Shan nga hin (A tangy, tomato-and-turmeric based fish curry from Myanmar’s Shan State, made with freshwater fish and aromatic garlic, ginger, and fermented fish seasoning)

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

Additional 10 min

Total 50 min

Ingredients

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

- 1 lb (454 g) firm white fish fillets, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) ground turmeric
- 3 tbsp (45 ml) vegetable oil
- 4 shallots, thinly sliced
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 2–3 green chilies, slit lengthwise
- 1 tbsp (15 g) fermented fish paste (ngapi) or 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 1 cup (240 ml) water or light fish stock
- 1 tsp (5 g) palm sugar or brown sugar
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 scallions (green onions), sliced for garnish
- 1/2 tsp (1.5 g) mild chili flakes (optional)

Show original ingredient measurements

- 1 lb (454 g) firm white fish fillets, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) ground turmeric
- 3 tbsp (45 ml) vegetable oil
- 4 shallots, thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 2–3 green chilies, slit lengthwise
- 1 tbsp (15 g) fermented fish paste (ngapi) or 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 1 cup (240 ml) water or light fish stock
- 1 tsp (5 g) palm sugar or brown sugar
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 scallions (green onions), sliced for garnish
- 1/2 tsp (1.5 g) mild chili flakes (optional)

Instructions

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

1. Pat the fish pieces dry and toss with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) turmeric. Set aside to rest 10 minutes.
2. Heat the vegetable oil in a wide skillet or shallow pot over medium heat. Add the sliced shallots and cook until soft and lightly caramelized, about 6–8 minutes.
3. Add the minced garlic and ginger to the shallots and sauté 1–2 minutes until fragrant, then stir in the remaining 1/4 tsp (1.25 ml) turmeric.
4. Add the chopped tomatoes and cook until they break down and the mixture becomes saucy, about 6–8 minutes. Mash slightly with the back of a spoon.
5. Stir in the fermented fish paste or fish sauce, palm sugar, and slit green chilies. Cook 1–2 minutes to bloom the flavors.
6. Pour in the water or fish stock and bring the sauce to a gentle simmer. Adjust seasoning with salt if needed.
7. Gently add the fish pieces into the simmering sauce in a single layer. Poach gently over low–medium heat until the fish is just cooked through, about 6–8 minutes depending on thickness.
8. Stir in lime juice and scatter chopped cilantro and sliced scallions over the curry. Remove from heat and let rest 2 minutes.
9. Serve hot with steamed rice and simple vegetables. Garnish with extra cilantro and chili flakes if desired.

1. Pat the fish pieces dry and toss with 1/2 tsp salt and 1/4 tsp turmeric. Set aside to rest 10 minutes.
2. Heat the vegetable oil in a wide skillet or shallow pot over medium heat. Add the sliced shallots and cook until soft and lightly caramelized, about 6–8 minutes.
3. Add the minced garlic and ginger to the shallots and sauté 1–2 minutes until fragrant, then stir in the remaining 1/4 tsp turmeric.
4. Add the chopped tomatoes and cook until they break down and the mixture becomes saucy, about 6–8 minutes. Mash slightly with the back of a spoon.
5. Stir in the fermented fish paste or fish sauce, palm sugar, and slit green chilies. Cook 1–2 minutes to bloom the flavors.
6. Pour in the water or fish stock and bring the sauce to a gentle simmer. Adjust seasoning with salt if needed.
7. Gently add the fish pieces into the simmering sauce in a single layer. Poach gently over low–medium heat until the fish is just cooked through, about 6–8 minutes depending on thickness.
8. Stir in lime juice and scatter chopped cilantro and sliced scallions over the curry. Remove from heat and let rest 2 minutes.
9. Serve hot with steamed rice and simple vegetables. Garnish with extra cilantro and chili flakes if desired.