Myanmar cooking class: From lake to table

By Kerry van der Jagt
Updated April 30 2016 - 1:43am, first published 12:15am
Inle Lake's fishermen have famously perfected the art of leg rowing since the 12th century. Photo: Kerry van der Jagt
Inle Lake's fishermen have famously perfected the art of leg rowing since the 12th century. Photo: Kerry van der Jagt

"We call this 'fish in trouble'," says Chef Aung Zaw Lin, sliding the fish into the steaming wok. Given the freshly caught carp has been gutted, stuffed with ginger, trussed with bamboo strips and is now floating in boiling oil, I can see what he means. "My mother taught me how to make it."

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