Inle stuffed fish recipe

Created by
  Print    Enlarge text

Rate this recipe

  • Cuisine: Burmese

Ingredients

500g whole carp, cleaned, gutted, deboned
2 tbsp fresh lemon juice
1 tbsp salt
1 tsp turmeric powder
1 tbsp chopped ginger
2 tbsp chopped lemongrass
2 tsp green chilli, chopped
2 cloves of garlic
1 handful chopped coriander
½ tsp minced garlic
Vegetable oil, for deep-frying
Dried soybean paste, to serve

You'll need bamboo or kitchen string for this recipe.
View conversion table

Preparation

Squeeze the lemon juice onto the outside and inside of the fish. Season with salt, followed by turmeric powder. Set aside for 5 minutes to marinate.

To make the stuffing, pound the ginger and lemongrass in a mortar and pestle. Add the chilli, garlic and coriander. Season with salt. Pound until a paste forms.

Spoon the stuffing onto the centre of the fish. Fold the fish in half. Tie with string.

Heat the oil in a wok. Cook the fish for 10 minutes each side. Drain and remove bamboo or kitchen string.

Serve with dried soybean paste.

If you enjoyed this Inle stuffed fish recipe then browse more Burmese recipes, seafood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

Burmese Restaurants

Displaying 2 of 2 Burmese Restaurants.

  Restaurant Book Online Suburb
1. River Kwai   Clayton
2. The Mustard Seed   Hahndorf

View all Burmese restaurants | Start a new search

Comments (1)

   
11 Feb 2012 10:47 AEST
Jenny Windmill-Chong
There is no purpose to recipes using carp as it is not available in Australia as it is regarded as a pest and a danger to local species. A substitute for carp would be appreciated.

Other suitable fish would be perch or bass.

-SBS Food
Agree(0 people agree)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Steaming fish - hot tip

When steaming fish, slice through flesh for even cooking. This allows the heat to penetrate the thicker parts of the fish, preventing the thinner parts (especially near the tail) from overcooking. If marinating the fish before cooking, this also allows the flesh to absorb the flavours.

Glossary

More

Wombok

Chinese Cabbage used in soup, stir-fry or add to stuffing. It has a mild flavour with tender pale green leaves and crisp white stems. Shred finely for soups or cut into thicker pieces for stir-fries.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT