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Fish Cutlets

Myanmar has big rivers and broad streams teeming with fish. Naturally, the Myanmar people are fond of fish, especially the fresh-water kind. Many tasty dishes have fish as the base, using one or the other of the many species. These dishes have the characteristic taste of Myanmar gravy dishes, steamed fish or deep-fried. Occasionally, a Myanmar dish may taste foreign when rusts or beaten egg are used to coat the fish to make fried fish balls or cutlets.

Myanmar cuisineIngredients

  • 750g boiled de-boned fish
  • 250g mashed potato
  • 1 teaspoon finely chopped onions
  • 1 teaspoon green chilies
  • 1 teaspoon half- ripe tomato
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon chopped ginger

How to cook

Rusk crumbs and beaten egg for coating salt, pepper, lime juice to taste. Use peanut oil for frying. Mix the mashed potato and all the other ingredients with the boiled fish and leave for ten minutes to marinade. Shape the cutlets by hand into rounds or ovals, dip in beaten egg and coat with Rusk crumbs leave again for five minutes to set the coating. Deep fry golden brown in hot peanut oil. Drain on kitchen paper and serve.