Friday, June 15, 2012
Myanmar - Mohinga
- 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
- 2 Hard Boiled Eggs, quartered
- Shredded Spring Onions
- Shredded Green Beans (raw or cooked)
- Slices of Fried Gourd or Squash
- Fresh Coriander Leaves
- 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.