Fried Fish Paste Recipe (Ngapi gyaw)

Fish paste: A fermented product made from fish and salt, providing a rich, umami flavor.

Garlic: Adds a pungent, aromatic quality to the dish.

Ginger: Provides a warm, spicy undertone that complements the fish paste.

Oil: Used for frying and bringing all the flavors together.

To enhance the flavor of the fish paste, consider marinating it with a bit of lime juice and soy sauce for about 15 minutes before cooking. This will add a subtle tang and depth to the dish. Additionally, make sure to use a non-stick pan to prevent the fish paste from sticking and to achieve a nice, even crispiness.

• fish paste - Substitute with shrimp paste: Shrimp paste has a similar umami flavor and can be used in the same quantity.

• fish paste - Substitute with anchovy paste: Anchovy paste provides a salty, fishy flavor that can mimic fish paste in recipes.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish similarly to garlic.

• garlic - Substitute with onion powder: Onion powder can provide a similar aromatic quality to the dish.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, making it a good substitute for ginger.

• ginger - Substitute with turmeric: Turmeric offers a warm, earthy flavor that can add depth to the dish.

• oil - Substitute with ghee: Ghee has a rich, nutty flavor and high smoke point, making it suitable for frying.

• oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and has a high smoke point, making it a good alternative for frying.

• Allow the fried fish paste to cool completely at room temperature before storing. This prevents condensation, which can make the dish soggy.

• Transfer the cooled fish paste into an airtight container. This helps maintain its flavor and texture.

• For short-term storage, place the container in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Portion the fish paste into smaller servings to make it easier to thaw only what you need.

• Wrap each portion tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.

• Label the containers with the date to keep track of freshness. Frozen fried fish paste can last up to 2 months.

• When ready to use, thaw the fish paste in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the fish paste in a frying pan over medium heat until it’s heated through and slightly crispy again. You can add a bit of oil if needed to restore its original texture.

• Serve hot with rice or as a side dish. Enjoy the preserved flavors and textures of your ngapi gyaw.

• Preheat your oven to 350°F (175°C). Place the fried fish paste on a baking sheet lined with parchment paper. Cover it with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes or until heated through.

• Use a microwave-safe dish and cover the fried fish paste with a damp paper towel. Microwave on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• Heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the fried fish paste in the skillet and stir occasionally until it is heated through, which should take about 5-7 minutes.

• For a quick steam, place the fried fish paste in a heatproof dish and set it in a steamer basket over boiling water. Cover and steam for about 5 minutes or until thoroughly heated.

• If you have an air fryer, preheat it to 350°F (175°C). Place the fried fish paste in the air fryer basket and heat for about 5 minutes, shaking the basket halfway through to ensure even heating.

• Frying pan: Used to heat the oil and cook the ingredients.

• Spatula: Essential for stirring and mixing the fish paste with the garlic and ginger.

• Knife: Needed for mincing the garlic and ginger.

• Cutting board: Provides a surface for mincing the garlic and ginger.

• Measuring spoons: Used to measure the oil, garlic, and ginger accurately.

• Serving dish: For presenting the cooked fish paste with rice or as a side dish.

Pre-mince ingredients: Mince garlic and ginger in advance and store them in the fridge to save time during cooking.

Use a non-stick pan: A non-stick pan ensures the fish paste cooks evenly and reduces the need for constant stirring.

Preheat the oil: Make sure the oil is hot before adding the ingredients to speed up the cooking process.

Batch cooking: Double the recipe and store extra portions in the fridge for quick meals later.

Prep side dishes: Prepare rice or other side dishes while the fish paste is cooking to save overall meal prep time.