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Myanmar Spicy Fish Cakes
Nga Pyan Kyaw
Nga Pyan Kyaw are savory and spicy fish cakes, a popular snack or appetizer in Myanmar. Made with a base of mashed fish, they are seasoned with turmeric, chili, garlic, and other aromatics, then fried until golden brown and crispy. They offer a delightful balance of spice and savory flavors.
ð§ ææ
- 300 g White fish fillets(e.g., cod, tilapia, or catfish, boneless and skinless)
- 2 medium Shallots(finely chopped)
- 4 cloves Garlic(minced)
- 2 small Fresh chili peppers(deseeded and minced (adjust to taste))
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 large Egg(lightly beaten)
- 3 tbsp Rice flour
- 0.5 cup Vegetable oil(for shallow frying)
ðšâð³ äœãæ¹
- 1
Steam the white fish fillets until cooked through and flaky, about 8-10 minutes. Let it cool slightly, then flake it into small pieces, removing any bones or skin.
- 2
In a bowl, combine the flaked fish with chopped shallots, minced garlic, minced chili peppers, turmeric powder, coriander powder, salt, and black pepper. Mix well.
- 3
Add the lightly beaten egg and rice flour to the fish mixture. Mix until everything is well combined and the mixture holds together. If it seems too wet, add a little more rice flour.
- 4
Shape the mixture into small, flattened patties or balls, about 1.5-2 inches in diameter.
- 5
Heat the vegetable oil in a skillet or wok over medium-high heat. The oil should be hot but not smoking.
- 6
Carefully place the fish cakes into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
- 7
Fry for about 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the fish cakes from the oil and drain them on paper towels.
- 8
Serve hot as a snack or appetizer, often with a side of chili sauce or tamarind chutney.
ð¡ ããã®ã³ã
- âEnsure the fish is well-drained after steaming to prevent the mixture from becoming too wet.
- âAdjust the amount of chili peppers to control the spiciness.
- âFor a smoother texture, you can pulse the fish in a food processor before mixing with other ingredients.
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- Add finely chopped cilantro or mint for extra freshness.
- Incorporate a tablespoon of fish sauce for an umami boost.