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Crisp Saltfish Relish
Mi Mi Khaing
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Ingredients
4 ounces saltfish*
1 onion
8 cloves garlic
1/2 cup oil
Large pinch turmeric
1 teaspoon (or less) coarse chili powder
*Ngabok, ngayan, or Venezuelan dried fish in the U.S.A.
Methods
Wash fish well. Cut in fine, even, small slices, 1/2 to 3/4 inches by 1/8 inch thick. Cut onions and garlic evenly.
Heat oil in a wok, add turmeric, fry garlic till golden and drain off. Do the same with onion. Remove all oil except a trace from pan. Over low heat fry chili till dark. Set aside chili and clean pan.
Return oil to pan, add sliced fish, and fry over good heat, stirring till it crisps, taking care not to burn, for about 7 minutes. Add chili, turn IA heat off, and when cool, mix in fried onion and garlic.

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