Nga Baung Doke

Nga Baung Doke Recipe from Burma with Coconut and Sesame Seeds

Region / culture: Burma | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Nga Baung Doke is a traditional Burmese fish dish that is bursting with flavor and aroma. This dish features tender fillets of fish coated in a fragrant coconut and spice mixture, then steamed to perfection. It is a dish that is sure to impress your family and friends with its unique and delicious taste.

History

Nga Baung Doke has been a popular dish in Myanmar for generations. It is often served at special occasions and celebrations, as it is considered a delicacy. The combination of coconut, spices, and fresh fish creates a dish that is both comforting and satisfying.

Ingredients

1 kg fillets
1 cup desiccated coconut
0.5 cup hot water
2 cloves garlic
1 tbsp ginger, finely grated
2 tbsp toasted sesame seeds
2 tsp salt
1 tsp ground turmeric
1 tsp ground black pepper
2 tbsp rice flour
3 tbsp chopped coriander leaves
juice of half a lemon
banana or bamboo leaves and aluminum foil for wrapping

How to prepare

Wash the fillets and pat them dry. Cut them into serving-sized pieces and set aside. In a blender, combine desiccated coconut, hot water, garlic, and grated ginger. Blend until the coconut is finely ground. Transfer the mixture to a bowl and add the other seasonings. Mix well. Place the fillets on banana or bamboo leaves. Spoon 3-4 tsp of the coconut mixture on top of each fillet and wrap them in foil. Steam for 15 minutes.

Variations

For a spicier version of this dish, add a chopped chili pepper to the coconut mixture.
You can also use different types of fish fillets, such as tilapia or cod, for a unique twist on this recipe.

Cooking Tips & Tricks

Make sure to pat the fillets dry before coating them with the coconut mixture to ensure that they cook evenly.

- Steaming the fish in banana or bamboo leaves adds a subtle, earthy flavor to the dish.

- Be sure to check the fish for doneness after 15 minutes of steaming to prevent overcooking.

Serving Suggestions

Serve Nga Baung Doke with steamed rice and a side of fresh vegetables for a complete and satisfying meal.

Cooking Techniques

Steaming the fish in foil helps to lock in the flavors and moisture, resulting in tender and flavorful fillets.

Ingredient Substitutions

If you don't have rice flour, you can use cornstarch or all-purpose flour as a substitute.

Make Ahead Tips

You can prepare the coconut mixture ahead of time and store it in the refrigerator until you are ready to cook the fish.

Presentation Ideas

Garnish the dish with fresh coriander leaves and a squeeze of lemon juice for a pop of color and flavor.

Pairing Recommendations

Nga Baung Doke pairs well with a crisp white wine or a cold beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

12g per serving

Fats

8g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is a good source of vitamin C, iron, and calcium.

Alergens

This dish contains fish and coconut, which may be allergens for some individuals.

Summary

Nga Baung Doke is a nutritious dish that is rich in protein and essential vitamins and minerals. It is a healthy and delicious option for a balanced meal.

Summary

Nga Baung Doke is a delicious and nutritious Burmese fish dish that is perfect for a special occasion or a family meal. With its fragrant coconut and spice mixture, tender fillets of fish, and steaming cooking method, this dish is sure to become a favorite in your household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Nga Baung Doke. It was a hot summer day in the bustling market of Yangon, Myanmar. I was wandering through the vibrant stalls, taking in the sights and smells of the exotic ingredients on display. As I passed by a small corner shop, I caught a glimpse of an elderly woman expertly preparing a dish that caught my eye.

I was immediately drawn to the aroma of the sizzling fish and the fragrant herbs and spices that filled the air. Intrigued, I approached the woman and asked her what she was cooking. She smiled warmly and told me that she was making Nga Baung Doke, a traditional Burmese fish curry that was a favorite among locals.

Eager to learn more, I watched as she skillfully prepared the dish, patiently explaining each step to me as she went along. She told me that the key to a delicious Nga Baung Doke was in the fresh ingredients and the careful balance of flavors. I watched in awe as she added a mixture of turmeric, chili powder, and fish sauce to the fish, marinating it to perfection.

As the curry simmered on the stove, the woman shared with me the story of how she had learned to make Nga Baung Doke from her own grandmother, who had passed down the recipe through generations. She told me that each family had their own unique variation of the dish, with some adding extra spices or vegetables to suit their tastes.

I was captivated by the rich history and tradition behind this simple yet flavorful dish. I knew that I had to learn how to make it myself so that I could share this delicious taste of Myanmar with my own family. The woman kindly wrote down the recipe for me, urging me to practice and experiment with different ingredients to make it my own.

When I returned home, I wasted no time in gathering the necessary ingredients to make Nga Baung Doke. I carefully followed the woman's instructions, taking care to chop the vegetables and marinate the fish just as she had shown me. As the curry bubbled away on the stove, the familiar scents of turmeric and fish sauce filled my kitchen, transporting me back to that bustling market in Yangon.

When it was finally time to taste my creation, I was filled with nervous anticipation. Would it live up to the flavors of the woman's dish? As I took my first bite, I was overcome with a sense of pride and satisfaction. The flavors were bold and complex, each bite a burst of tangy, spicy goodness that danced on my taste buds.

From that moment on, Nga Baung Doke became a staple in my household. I would make it for special occasions and family gatherings, delighting in the smiles and satisfied expressions of my loved ones as they savored each mouthful. Over the years, I honed my skills and experimented with different ingredients, adding my own personal touch to the recipe.

As I grew older, I realized that the true beauty of Nga Baung Doke lay not just in its delicious flavors, but in the memories and stories that it carried with it. Each time I made the dish, I would think back to that hot summer day in Yangon and the kind woman who had shared her recipe with me. I knew that I was part of a long line of cooks and food lovers who had passed down this culinary tradition through the generations.

And so, as I sit here now, preparing a steaming pot of Nga Baung Doke for my grandchildren, I can't help but feel a sense of gratitude for the woman who had sparked my love for cooking so many years ago. I know that this recipe will continue to be a cherished part of our family's culinary history, a reminder of the power of food to bring people together and create lasting memories.