Burmese-style Steamed Fish

Ingredients

In this Burmese adaptation, we replace the Italian Trota fish with a local freshwater fish commonly found in Myanmar, such as the Pangasius or Tilapia. The traditional Italian herbs and spices are substituted with Burmese flavors like turmeric, lemongrass, and ginger. Additionally, instead of using parchment paper, we wrap the fish in banana leaves, a common practice in Burmese cuisine. We alse have the original recipe for Trota in cartoccio, so you can check it out.

• 500g (1.1 lb) Pangasius or Tilapia fillets 500g (1.1 lb) Pangasius or Tilapia fillets
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine turmeric powder, lemongrass, ginger, garlic, fish sauce, soy sauce, and vegetable oil.
2. 2.
   Marinate the fish fillets in the mixture for at least 30 minutes.
3. 3.
   Preheat a steamer.
4. 4.
   Take a piece of banana leaf and place a marinated fish fillet in the center.
5. 5.
   Fold the banana leaf to enclose the fish, creating a packet.
6. 6.
   Repeat with the remaining fish fillets.
7. 7.
   Place the fish packets in the steamer and steam for 15-20 minutes, or until the fish is cooked through.
8. 8.
   Remove the fish packets from the steamer and carefully unwrap them.
9. 9.
   Garnish with fresh cilantro and serve with steamed rice.

Treat your ingredients with care...

• Banana leaves — Before using, soften the banana leaves by briefly steaming or soaking them in warm water. This will make them more pliable and easier to wrap the fish.

Tips & Tricks

• If you can't find banana leaves, you can use parchment paper as a substitute.
• For an extra burst of flavor, add a squeeze of lime juice over the steamed fish before serving.
• Feel free to adjust the amount of turmeric according to your preference for color and taste.
• Serve the fish with a side of Burmese pickled tea leaves for a traditional accompaniment.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve the Burmese-style Steamed Fish hot, straight from the steamer. Pair it with steamed rice and a side of fresh cucumber slices for a refreshing contrast. The vibrant colors of the fish and the aromatic aroma will make this dish a centerpiece on your dining table.

Presentation advice

To enhance the presentation, place the unwrapped fish packets on a platter and garnish with a sprinkle of fresh cilantro. The bright green color of the cilantro will beautifully complement the golden hue of the fish. Serve the dish with a few banana leaves on the side for an authentic touch.