Burmese Fish Masala

Burmese Fish Masala

Ingredients
2 pcs “Hippo” Original Recipe Frozen Dough | 2 tbsps cut and soaked-dried cayenne pepper | 2 tbsps finely chopped onion | 1 tbsp finely chopped ginger | 1 tsp paprika powder | 6 green bird’s eye chili | 1 tsp salt | 3 tbsps chopped garlic | 1 lt fish stock | 1 1/2 cup peeled and deseeded plum tomato | 2 tsps ground-roasted coriander seed | 2 tsps cumin seed | 2 tsps masala powder | 1/4 tsp turmeric powder
2 tbsps fish sauce | 300 g cut sea bass | coriander for garnishing, vegetable oil for stir-frying and deep fried

Direction
1. Finely grind chili paste, dried cayenne pepper, onion, garlic, ginger, bird’s eye chili, paprika powder, and salt. Set aside.
2. Pre-heat 3 tbsp of vegetable oil with medium heat. Stir-fry chili paste until fragrant. Add tomato and 2 cup of fish stock. Keep stir-frying tomato until becoming tender and sauce. Remove from heat and set aside.
3. Pre-heat vegetable oil. Fry sea bass until golden brown. Put sea bass into the sauce pot and add fish sauce and the rest of fish stock. Simmer and keep stir frying about 15-20 minutes. Until the sauce is absorbed, remove from heat.
4. Pre-heat a little butter or vegetable oil. Put “Hippo” Original Recipe Frozen Dough into the pan and fry both side of “Hippo” Original Recipe Frozen Dough until golden brown. Set aside.
5. Garnish cooked sea bass with coriander and serve with fried “Hippo” Original Recipe Frozen Dough.