Nga chauk

Nga chauk

Salt fish

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Flat bony salt fish is usually used in hin gha soups or sour curries. Thick fleshy salt fish is cut in cubes and either fried or toasted and served with plain boiled rice and hin cho and other mild dishes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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