Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Pasa is commonly described as a light, peppery fish stew from the Adi community of Arunachal Pradesh. Rivers run through the state, and freshwater fish are traditionally cooked simply, with ginger, chilies and fresh herbs and little oil. Read more in Indian regional cuisines.
This home version uses firm white fish and a short simmer so the fish stays tender. Serve it with steamed rice or zan.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.
Photo credits: Photo 1: Denniz Futalan on Pexels; Photo 2: Anya Dunes on Pexels; Photo 3: Phan Cuong on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
