Anyway, Diana's adaptation of Naomi Duguid's Burmese fish with hot and sour salad may have passed through many pairs of hands before it ended up on my plate, but it is incredibly delicious. I reduced the amount of turmeric just a little because we have a fresh bag and it is very aromatic. And Paul said he was particularly hungry, so I added some ready-to-cook udon noodles to the fish pan. I think cooking some rice would have been a better idea!
8 comments:
Oh yes, I can picture your delicious fish over fluffly white rice! Using fresh turmeric is even better than the ground! We use turmeric often too! Great choice!
Indeed, the fish would be great with rice! I can certainly see the "east meets west" theme in this recipe, especially the salad component.
I love the idea of that fresh and crunchy salad with the spicy fish; the flavours sound fabulous!
I have been *thisclose* to making this recipe for months now. ;-) It looks so amazing whether on noodles or rice. I will have to keep my eyes open for fresh turmeric--I can sometimes get it at the markets here.
Oh, this fish curry looks golden, aromatic, and delicious. I would eat it on it's own, over rice, over noodles, veggies or potatoes :) I bet it was delicate and delicious!
most all-encompassing fusion dish ever, i'd say!
I know so little about Burmese food, but I"ve always wanted to try it. Sounds great!
I absolutely loved this dish, and it was so incredibly easy. There are not a lot of dishes that become "regulars" in home, as I rarely make the same thing twice, but I think this is one which is going to be repeated many times over.
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