TASTE
Burmese stir-fry uses familiar noni
| • | From Burma, with love |
By Wanda A. Adams
Advertiser Food Editor
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Most folks in Hawai'i know what noni is, and know that the fruit is eaten or made into juice that is considered to have health benefits. Hawaiians made medicinal poultices from the leaves as well. But it wouldn't occur to most to eat the leaves — unless they happen to be from Myanmar (formerly Burma).
This quick fish stir-fry includes shreds of the young noni leaf, which lends a slightly bitter background to the fragrant saltiness of the dish, a very common one, eaten with rice for lunch or dinner.
If you don't have a noni tree, or a friendly neighbor with one, you can order noni leaves from Hong Fa Market, at 1152 Maunakea St. in Chinatown.
BURMESE BASA WITH NONI LEAVES (NGA YEO YWET)
In a deep frying pan, heat vegetable oil over medium heat and saute onion 5 minutes. Add ginger and lemongrass and saute 5 minutes more. Add garlic and saute another 5 minutes. Stir in turmeric, paprika and salt and cook briefly. Lower heat to medium-low and add fish and fish sauce. Cook until fish has turned color and is almost cooked through and add noni leaf strips. Stir-fry until noni is limp and black. Serve hot with steamed jasmine rice.
Makes 4 servings.
• Per serving: 270 calories, 26 g carbohydrate, 49 g protein, 270 mg sodium, 6 g fat
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
