Translations:Fishcake/28/en

Myanmar

In Myanmar, fishcakes are made the flesh of the bronze featherback fish, called ngaphe (Burmese: ငါးဖယ်). Fishmongers traditionally use oyster shells or spoons to scrape the fish meat to sell. The meat of the fish is slammed or pounded several times in a mortar and pestle with herbs and spices, to create a chewy texture. After that, the meat is shaped into a small patty and fried, as one of many Burmese fritters.