Recipe courtesy of Mohana Gill, from her book Myanmar: Cuisine, Culture & Customs.

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1 small catfish or other white fish such as kembung
3-4 garlic cloves, peeled
1 medium onion, peeled
1/2 tsp dried shrimp paste
1 1/2 tsp fish sauce
Large pinch turmeric powder
4-5 cups water
3 bunches roselle leaves (to yield about 3 cups)
10g ginger, peeled and cut into julienne
1 whole green chilli, seeded
Salt to taste


Heat a grill pan over medium heat and grease it with some oil.

Grill the fish on both sides until cooked. You can also grill it over coals to give it a smoky flavour. Flake flesh of fish.

Slice the garlic and onion. Put these into a pot with dried shrimp paste, fish sauce, turmeric, and water.

Bring to a boil and boil for 3-5 minutes. Add in roselle leaves, ginger and whole chilli.

When leaves are limp, season with salt and let simmer.

Add the fish flakes to the soup in the pot or bowl. Serve hot.