The Innlay Lake, which lies in the southeastern Shan State harbors many species of marine life, and this includes a large variety of fish.That is why, fishing, next to vegetable and garden cultivation on floating island, is the second principle means of livelihood in the Innlay region.
In the aquamarine blue of the Innlay waters are altogether 23 kinds of fish, most belonging to the carp family.There are nga hpine and nga loo, both of the carp species, nga khu (freshwater catfish), nga yant (banded snakehead), nga hpe (feather back) and many other varieties native to the region with local names like nga taung nwe and nga ba hpwe. Of these many varieties, the carp called Nga Hpein is recognized and renowned countrywide as being indigenous to the Innlay Lake. Nga hpein is also the favourite fare of the people of Innlay and they have a special way of cooking it.

The way this special dish is prepared may appear simple enough, but actually it is not. There is a special knack to it and I would like to share this recipe with you.

First cut and trim the fins; then scale the fish and wash thoroughly. The next step is to remove the spine and then bone of the fish for fillets without destroying the skin. This is not easy because the fish is very bony, so you need a sharp knife and a steady hand.

Cut thin slices of tomatoes, onions, garlic, ginger and onion tops; then sprinkle and mix with a dash of salt and sugar.Also dice the fillets and season with salt. Stuff them into the fish and pat it back to its original shape. Do the same with the other fish if there is more than one. Lay the fish on two or three thin strips of bamboo, then wind a longer strip around the fish several times and knot it.

After that the fish is deep fried in oil and set aside. When this has been done, cook the tomatoes and onions in hot oil. When done, put the fish in the gravy after removing the bamboo strips, and continue cooking for a few more minutes and the Inntha’s favourite dish is now ready for the table.

This is a dish to be eaten with kneaded rice, fried rice cakes, peanuts and Soya bean pancakes pounded and fried together, and a sour soup of mixed vegetables. It is indeed a dish to be relished not only by the Innlay people, but which could also be delicious fare for visitors, from both at home and abroad.