Mohinga
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
6 people
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Course
Main Course, Soup
Mohinga
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Mohinga is a fish-based soup prepared with rice noodles, and flavored with lemongrass which is considered as the national dish in Burma.
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Ingredients
For the broth
- 2 White onions , chopped
- 1 lb tilapia or catfish fillet
- 1 (1-inch) piece fresh ginger , chopped
- 5 cloves garlic , minced
- 8 tablespoons vegetable oil
- 3 teaspoons Turmeric
- 2 teaspoons paprika
- 8 tablespoons rice flour (or chickpea flour)
- 3 talks lemongrass
- 2 teaspoons dashi powder
- 8 tablespoons fish sauce
To assemble
- 1 lb rice noodles
- 1 bunch cilantro , coarsely chopped
- 3 hard-boiled eggs , halved
- 2 limes , quartered
- crushed red pepper
Instructions
- Cut about 2 inches (5cm) from the base of each lemongrass stalks and thinly slice those pieces.
- Vigorously pound the remaining piece of each lemongrass stalk and cut each stalk into 3 inch (8cm) sections.
- The thinly sliced lemongrass rings will be fried and the long sections will be used for the broth.
- Prepare the broth by bringing 10 cups (2,5l) of water to a boil in a large saucepan with the dashi powder and 2 tablespoons of fish sauce.
- Add the pounded lemongrass sections, and the fish fillets. Simmer for about 10 minutes until the fish is cooked through.
- In a skillet, heat the oil over medium/high heat. When the oil is hot enough, add the chopped onion, garlic, ginger and thinly sliced lemongrass. Sauté for 3-4 minutes.
- Reduce heat to medium. Add turmeric, paprika, 1 tablespoon of fish sauce and a pinch of salt. Cook over medium heat for about 5 minutes, stirring occasionally.
- Meanwhile, remove the filets from the pot. Using two forks, coarsely chop the fish as thinly as possible.
- Add the fish to the mixture in the pan. Increase heat to medium/high, and cook the fish with the sauce for about 10 minutes, stirring vigorously and fairly regularly.
- Place fish mixture into the broth and bring to a boil again.
- Add the other 4 tablespoons of fish sauce. Add the rice flour and stir. Bring to a boil and let the broth simmer for about 15 minutes or until the broth has considerably thickened.
- In each individual bowl, add noodles and cover with broth. Put half a boiled egg on top, and sprinkle cilantro and crushed pepper. Serve with a wedge of lime.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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