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Fish Pellets in Clear Oil
Mi Mi Khaing
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1 3/4 pounds filleted fish, ngape or ocean perch
1 1/2 cups onions, chopped finely
2 teaspoons dried garlic chips
1 teaspoon ginger powder
1/2 teaspoon salt
1/3 teaspoon turmeric
1 tablespoon flour
3/4 cup oil
1/2 teaspoon chili powder
1 tablespoon fish sauce
1 small bunch coriander leaves
Scrape fish from skin. Soak garlic chips in 1 1/2 teaspoons water.
Pound fish or put though electric blender with: 4 tablespoons chopped Onion, 1 teaspoon swelled garlic, 1/2 teaspoon ginger, 1/2 teaspoon salt, and large pinch turmeric. Blend altogether to get a cohesive mass.
Form balls the size of large marbles (about 1 inch in diameter). Roll very lightly in flour. Heat oil in wok pan, fry balls in deep oil till brown.
Drain arid set aside. Clear oil of debris.
Reheat oil and add the rest of the chopped onion, garlic, turmeric, ginger, and chili powder, and fry well. Add fish sauce, 3/4 cup water, and fish balls.
Cover and simmer, turning once or twice, till water is absorbed. Continue cooking till oil is clear, taking care not to stick. Correct for salt, and arrange serving dish with coriander leaves surrounding.
This is a dry curry dish. If more gravy is desired, serve with another accompaniment containing a greater amount of gravy.

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