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Sliced Gourd Soup with Grilled Fish
Mi Mi Khaing
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1 small 6-inch catfish OR 1 fillet of flounder
1/2 medium or 3 cups sliced calabash gourd
10 or more garlic cloves
1 tablespoon fish sauce
4 to 5 cups water
1 to 2 teaspoons black pepper, freshly ground
See About Clear Soup with Stock of Fish on ( Dish Id.42 method number 1 to 5), for grilled fish or substitute.
Flake flesh of fish. Peel gourd and slice in 1-inch squares, 1/8 inch thick.
Peel garlics cloves and crushes them. In pot put garlic, flaked fish, fish sauce, and water and bring to boil.
After boiling 3 to 5 minutes, add gourd slices. When they are cooked, correct sauce and pepper and turn heat to simmer. Serve at once.
Alternative greens for this recipe: lotus stem, banana stem, arum tubers, zucchini, or squash.

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