Fresh river fish simmered in a thin clear broth with ginger, garlic and local greens — the Mizo preparation of fish in the minimal, clean style of the state.
Ingredients
500g fresh river fish — cut into medium pieces
3 garlic cloves — crushed
1 tsp ginger — grated
2 green chillies — slit
1 cup seasonal greens — spinach, water spinach or mustard leaves
1/4 tsp turmeric
1 stalk lemongrass — bruised
2 cups water
Salt to taste
Spring onion and fresh coriander to garnish
Method
Season fish pieces with a pinch of turmeric and salt.
Bring 2 cups water to a boil. Add crushed garlic, grated ginger, slit green chillies, lemongrass and turmeric.
Add seasoned fish pieces. Reduce to medium heat.
Simmer for 8 to 10 minutes until fish is completely opaque and cooked through.
Add seasonal greens. Cook 2 to 3 minutes until wilted.
Season with salt. The broth should be thin, clear and fragrant.
Garnish with spring onion and coriander. Serve with steamed rice, the fish broth poured generously over everything.