Spicy Smoked fish Condiment for any Occasion

Spicy Smoked fish Condiment for any Occasion

This is my mother's family recipe that she learned from her mother's homemade chili garlic recipe. My mom often told me about the story associated with this food that her mom made. At that time, she was little and the country was still under British rule. The delta area where she lived was not really safe because rebels robbed around the small towns. When they came, some families hid in their own secret places and stayed quiet. Once, my grandma was cooking that spicy smoked fish, the rebels came. They ate all of this spicy smoked fish with Chili, which my mom guessed made them happy and so spare them from damaging their home and taking their life belonging.

One sweet memory of summer also related to this recipe.  We used to travel to Mandalay in upper Burma, Which has Burmese culture, heritage sites and pagodas to visit. My mom cooked this dish to eat just with rice even though my father always appreciated a variety of homemade food. It was really spicy and the most memorable food and the trip that we had.

My mom always had this dish as a handy side dish to enjoy with fried rice for breakfast. Sometimes our dad had dinner for his business meetings, my mom made the rice salad with just plain Jasmine rice to mix with that spicy dish. Since that day, we knew that my mom spoiled my dad so bad and dad spoiled my mom like a baby too.
For us, these supper times remain as fond memories as times go by.

Since I arrived in this country, smoked fish draw my attention related to good food, especially lake trout which taste great and would make the local substitute ingredient. But in my recipe, I used the Burmese dried smoked Asian catfish.
Lots of garlic and crushed chili peppers make this dish more appetizing with white rice.

Spicy Smoked fish with Chili and Garlic ( 6-8 serving)

Ingredients

1 cup    finely chopped garlic
1 cup    finely chopped smoked fish
3 Tbsp  Crushed red pepper
2 Tbsp  Chili powder
1 tsp     Turmeric Powder
3 Tbsp  Fish sauce
1 cup    Canola oil
1 tsp     Salt ( to taste)

Instruction

1. Soaked the dried smoked catfish ( about 5-6) depend on the sizes for 1-2 hour.
2. When the dried fish is softened, remove the bone and head, then break into small pieces and chop further into fine pieces in the chopper.
3. Mix the crushed red chili pepper and chili powder with a few spoons (about 2-3 tbsp) of water and mix.
4. In the Asian wok on the stove top with medium-high heat, add Oil and heat up.
5. Add garlic and turmeric powder and stir till fragrant. Add Chili and mix it well.
6. When the chili and garlic are mixed and fragrant ( stirring about 3 min), add the finely chopped smoked fish then stir.
7. Add the fish sauce and stir not to burn the chili. ( Adding salt is optional depends on your  taste)
8. Keep stirring till all the ingredient are well mixed and fragrant ( about 5-10 mins). Then it is ready to serve with white steamed rice.
10. We may squeeze fresh lime juice(to taste) into the rice while mixing the rice salad.

( Note: Mixing the rice salad: In the Bowl, add a cup of steamed rice and 1 tbsp of this spicy chili-fish, then mix with hand or spoon add some splash of lime juice ( about 1/2 tsp.)