Entree: Myanmar – Kachin & Northern Myanmar – မြောက်ပိုင်း မြန်မာ ငါးကင် ➤ Myauk‑paing Myanmar nga kin (Whole regional grilled fish seasoned with turmeric, garlic, and local chilies typical of northern Myanmar)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole river fish, approx. 2 lb (900 g), scaled, gutted, and butterflied (such as catfish)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (8 g) ground turmeric
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 inch (6 g) fresh ginger, grated
- 3 green chilies, split (about 5/8 oz (18 g))
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small red onion, thinly sliced (about 2 1/2 oz (70 g))
- 1/4 cup (15 g) cilantro leaves, roughly chopped
- 1 tbsp (15 ml) toasted sesame oil or neutral oil for finishing
- Banana leaves for wrapping (optional)
- Charcoal or wood for grilling, or a gas grill

Show original ingredient measurements

- 1 whole river fish, approx. 2 lb (900 g), scaled, gutted, and butterflied (such as catfish)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (8 g) ground turmeric
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 3 cloves (9 g) garlic, minced
- 1 inch (6 g) fresh ginger, grated
- 3 green chilies, split (about 18 g)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small red onion, thinly sliced (about 70 g)
- 1/4 cup (15 g) cilantro leaves, roughly chopped
- 1 tbsp (15 ml) toasted sesame oil or neutral oil for finishing
- Banana leaves for wrapping (optional)
- Charcoal or wood for grilling, or a gas grill

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the vegetable oil, ground turmeric, fish sauce, lime juice, minced garlic, grated ginger, split green chilies, salt, and black pepper in a bowl to make a thin marinade. Score the flesh side of the butterflied fish in 1/2-inch (1.27 cm) cuts and rub the marinade thoroughly into the scores and cavity. If using banana leaves, lay the fish on the leaf and wrap once to hold marinade; otherwise cover and refrigerate for 30–60 minutes to absorb flavors.
2. Prepare a medium-high charcoal or gas grill. If using charcoal, let coals burn until covered with white ash for direct heat with some smoky flavor. Oil the grill grates. Place the marinated fish skin-side down and grill 6–8 minutes per side depending on thickness, basting occasionally with any remaining marinade and a little oil to prevent sticking. The fish is done when flesh flakes easily and registers 135–145°F (57–63°C) near the thickest part. Transfer to a platter, scatter sliced red onion and chopped cilantro over the top, drizzle with toasted sesame or neutral oil, and serve immediately with lime wedges and steamed rice.

1. Combine the vegetable oil, ground turmeric, fish sauce, lime juice, minced garlic, grated ginger, split green chilies, salt, and black pepper in a bowl to make a thin marinade. Score the flesh side of the butterflied fish in 1/2-inch cuts and rub the marinade thoroughly into the scores and cavity. If using banana leaves, lay the fish on the leaf and wrap once to hold marinade; otherwise cover and refrigerate for 30–60 minutes to absorb flavors.
2. Prepare a medium-high charcoal or gas grill. If using charcoal, let coals burn until covered with white ash for direct heat with some smoky flavor. Oil the grill grates. Place the marinated fish skin-side down and grill 6–8 minutes per side depending on thickness, basting occasionally with any remaining marinade and a little oil to prevent sticking. The fish is done when flesh flakes easily and registers 135–145°F (57–63°C) near the thickest part. Transfer to a platter, scatter sliced red onion and chopped cilantro over the top, drizzle with toasted sesame or neutral oil, and serve immediately with lime wedges and steamed rice.