Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Manipur · Lunch

Oubungee

Traditional 4. Oubungee recipe

🧺 Ingredients

• Fresh fish (mackerel, tilapia, or local fish - cut into steaks): 400g
• Fermented soybean paste (hawaijaar): 60g
• Onion (coarsely chopped): 50g
• Ginger (sliced): 8g
• Green chilli (sliced): 4
• Garlic (minced): 4g
• Water: 300ml
• Salt: 2.5g
• Oil: 20ml
• Fresh coriander (chopped): 12g

👩‍🍳 How to make Oubungee

1. Clean fish, cut into steaks/chunks, pat dry (2 min)
2. Heat oil in heavy pan over medium-high heat (1 min)
3. When oil is hot, place fish pieces carefully (should sizzle)
4. Sear fish 2 minutes on each side until outer surface firms (4 min total)
5. Remove fish to a plate, keep aside
6. In same pan, add minced garlic, cook 30 seconds until fragrant
7. Add sliced ginger, cook 1 minute
8. Add coarsely chopped onion, cook 2 minutes
9. Stir in fermented soybean paste (2 min) - this imparts umami
10. Add sliced green chilli
11. Pour water, add salt
12. Return fish pieces to pan, gently nestle into sauce
13. Bring to boil, then reduce heat to medium
14. Simmer 10-12 minutes until fish is cooked through (fish flakes easily with fork)
15. Stir gently occasionally
16. Serve hot in bowls
17. ---

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