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Fluffy Saltfish Relish
Mi Mi Khaing
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4 ounces saltfish (ngayan)
1/2 teaspoon turmeric
1 onion
8 cloves garlic
1/2 cup oil
Wash fish and boil in water to cover, with turmeric, till tender. Flake meat off fish. Put into mortar and pound, extracting small bones, till flesh is well shredded, yielding about 1 1/2 cups for given amount of oil.
Slice onion and garlic evenly. Heat oil in a wok, fry garlic golden and drain off. Do the same for onion. Put in fish and fry over good heat, stirring constantly.
After about 7 minutes, fish should begin to crisp. When crisp enough, no oil should remain. Take off fire and let cool.
When fish is cooked, add fried onion and garlic and keep airtight till use.

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