Myanmar - Mohinga

Mohinga

Serves 4-8

Ingredients

-       3 tbsp cooking oil

-       1 Onion, grated

-       4 Garlic Cloves, crushed

-       2.5cm/1-inch freshly grated Root Ginger

-       1 Stalk Lemon Grass, very finely chopped (or 1 teasp Ground Lemon Grass)

-       1 teasp Chilli Powder

-       1 teasp Turmeric

-       1.5L/50fl.oz. Water

-       90ml/3fl.oz. Fish Sauce (or more to taste)

-       2 Small Onions, quartered

-       4 tbsp Rice Flour mixed with a little cold water

-       450g/1lb Catfish or any firm fish

-       450g/1lb Fine Rice Noodles

-       Garnishes

-       2 Hard Boiled Eggs, quartered

-       Shredded Spring Onions

-       Shredded Green Beans (raw or cooked)

-       Slices of Fried Gourd or Squash

-       Fresh Coriander Leaves

Directions

-       Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, chilli powder and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant.

-       Add the water, fish sauce, quartered onions and rice flour mixture.

-       Mix well and bring to the boil, stirring thoroughly to prevent any lumps forming.

-       Once the soup has thickened, reduce the heat and simmer for 20 minutes.

-       Cut the fish into chunks then add to the soup.

-       Mix well and continue to cook for a further 10 minutes.

-       Meanwhile, bring a large pan of water to the boil, add the noodles and cook for about 5 minutes or until tender. Drain well.

-       To serve – place a portion of noodles in individual soup bowls and top with the soup.

-       Serve hot with the garnishes served in separate dishes and allow diners to add whichever of the garnishes they like to their own bowl of soup.