By Wai Lin Coultas

As Burmese cuisine has Thai, Indian and Chinese influences, this flavour-packed curry marries Myanmar’s culinary essence with what’s readily available in Tasmania – some hailing from, of course, Thailand, India and China. Perfect for lunch while working from home.

Ingredients

2 small mullet, scaled and gutted
4 tbsp bacon fat, melted
For coating
1 tbsp plain flour
1/2 tsp lemon pepper
1/2 tsp ground turmeric
1/2 tbsp 41° South ginseng spice

For sauce

1 onion, peeled and thinly sliced
5 cloves garlic, peeled and thinly sliced
2 cm length fresh ginger, peeled and julienned
1/2 cup tomato passata
1 cube beef stock
1/2 lime, juiced
1 tbsp fish sauce
2 1/2 tsp caster sugar
1 tbsp whisky

For garnish

pickled green and red chillies
crispy fried shallots
3 sprigs flat leaf parsley

Instructions

Turn mullets in plate of coating mixture to evenly and generously cover all over.

On high heat, pan fry the coated fish in heated bacon fat until all sides are nicely brown and all visible flesh turns opaque. Set fish aside and keep warm.

In the same pan of fat, stir fry onions, garlic and ginger until fragrant and approaching caramelisation.

Turn heat down to medium and add passata, fish sauce, lime juice, stock, sugar and whisky. Stir until well mixed and heated through.

Spoon hot sauce over plated fried fish, garnish with chillies, parsley and fried shallots. Serve with basmati rice.

Serves 1