Method
- Heat oil in a heavy pan. Cook onions 6 minutes.
- Add garlic, ginger and dried chilies; stir 90 seconds.
- Add minced garlic, ginger and dried chilies; stir 90 seconds until fragrant.
- Pour in water and lemon juice. Bring to a simmer.
- Slip the fish fillets in; cook 6 minutes — fish should be just cooked.
- Add fresh chilies. Garnish with cilantro. Serve with red rice.
Common questions
Can Bhutanese Fish Paa be made ahead?
Bhutanese Fish Paa is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is Bhutanese Fish Paa spicy?
Bhutanese Fish Paa as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Bhutanese Fish Paa vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Bhutanese Fish Paa to make at home?
Bhutanese Fish Paa is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can Bhutanese Fish Paa be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Bhutanese fish paa is found in lower-altitude valleys — particularly along the Mo Chhu and Pho Chhu rivers. The dish is less central to Bhutanese cuisine than yak or pork dishes but is part of regional eating in the southern Bhutanese plains.
