Ingredients with Measurements:
- 1 lb Pon Ye Gyi (Myanmar-style dried fish)
- 1/4 cup vegetable oil
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp honey
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Aluminum foil
Step-by-step instructions:
1. Soak the Pon Ye Gyi in water for 30 minutes to rehydrate it. Drain and pat dry with paper towels.
2. In a small bowl, whisk together the vegetable oil, fish sauce, lime juice, honey, paprika, garlic powder, onion powder, salt, and pepper.
3. Brush the mixture onto both sides of the Pon Ye Gyi.
4. Preheat the grill or grill pan to medium-high heat.
5. Place a sheet of aluminum foil on the grill or grill pan.
6. Place the Pon Ye Gyi on the foil and grill for 2-3 minutes on each side, or until crispy and golden brown.
7. Remove from the grill and let cool for a few minutes before serving.
- Time:
Preparation time: 35 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 12g
- Carbohydrates: 10g
- Protein: 15g
Substitutions for ingredients:
- Vegetable oil: canola oil, peanut oil, or olive oil
- Fish sauce: soy sauce or Worcestershire sauce
- Lime juice: lemon juice or vinegar
- Honey: maple syrup or agave nectar
- Paprika: cayenne pepper or chili powder
- Garlic powder: minced fresh garlic or garlic paste
- Onion powder: minced fresh onion or onion paste
Variations:
- Add chopped fresh herbs such as cilantro or parsley to the marinade for extra flavor.
- Use different types of dried fish such as dried anchovies or dried shrimp.
Tips and tricks:
- Soaking the Pon Ye Gyi in water helps to remove excess salt and rehydrate the fish.
- Brushing the marinade onto the fish helps to add flavor and prevent it from sticking to the grill.
- Use a grill basket or grill mat to prevent the fish from falling through the grates.
Storage instructions:
- Store any leftover grilled Pon Ye Gyi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Pon Ye Gyi on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the grilled Pon Ye Gyi on a platter with lime wedges and fresh herbs for garnish.
Garnishes:
- Lime wedges
- Chopped fresh herbs such as cilantro or parsley
Pairings:
- Steamed rice
- Stir-fried vegetables
- Spicy dipping sauce
Suggested side dishes:
- Green papaya salad
- Cucumber salad
- Grilled corn on the cob
Troubleshooting advice:
- If the Pon Ye Gyi is sticking to the grill, brush the grill grates with oil before grilling.
Food safety advice:
- Make sure to soak the Pon Ye Gyi in water to remove excess salt and rehydrate the fish before grilling.
- Use a food thermometer to ensure that the fish reaches an internal temperature of 145°F before serving.
Food history:
- Pon Ye Gyi is a popular dried fish in Myanmar and is often used in traditional dishes such as Mohinga (fish noodle soup).
Flavor profiles:
- Salty, sweet, tangy, and spicy
Serving suggestions:
- Serve the grilled Pon Ye Gyi as an appetizer or as part of a main course.
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Region: Burmese