MOHINGA | BURMESE FISH SOUP RECIPE | SATURDAY KITCHEN
A classic of Burmese cuisine, Mohinga is a fragrant fish soup served over noodles. This recipe from The Rangoon Sisters is a simplified version of the traditional dish.
Provided by Amy & Emily Chung
Yield Serves 4-6
Number Of Ingredients 1
Steps:
First prepare the rice flour. Toast it in a dry frying pan over a medium heat for 3–5 minutes, stirring occasionally. Tip the flour out onto a plate and set aside.
Crush the garlic and ginger to a paste using a pestle and mortar or blitz in a food processor. Cut off and discard the first 5cm of the thin end of the lemongrass stalks and remove the tough outer layer, then bash what remains with a pestle or rolling pin to release the flavours.
Heat the oil in a large casserole dish over a medium heat. Add the sliced onions and cook until soft, stirring occasionally, for 5 minutes. Add the crushed garlic and ginger mix and stir for 1 minute, then add the lemongrass stalks.
Add the spices, shrimp paste, if using, and fish sauce and stir well. Then add the contents of the pilchards tin, including the brine. Mash the fish then add the toasted rice flour and mix well to prevent it sticking to the bottom of the pan. Top up with 1.2 litres of water and add the whole peeled shallots. Bring to the boil and simmer gently for 1 hour, uncovered, stirring occasionally.
Once cooked, remove the lemongrass, add a good grinding of black pepper and adjust the seasoning with a little fish sauce.
Put some drained rice noodles into each individual serving bowl, ladle over the soup, add a squeeze of lime, a drizzle of garlic oil, some chilli, as desired, and top with boiled eggs, coriander leaves and your broken up crackers. Serve immediately.
Storage notes: The fish soup can be made in advance and stored in the fridge for up to 4 days. It can also be frozen for up to 3 months.
MOHINGA | BURMESE FISH SOUP RECIPE | SATURDAY KITCHEN
A classic of Burmese cuisine, Mohinga is a fragrant fish soup served over noodles. This recipe from The Rangoon Sisters is a simplified version of the traditional dish.
Provided by Amy & Emily Chung
Yield Serves 4-6
Number Of Ingredients 1
Steps:
First prepare the rice flour. Toast it in a dry frying pan over a medium heat for 3–5 minutes, stirring occasionally. Tip the flour out onto a plate and set aside.
Crush the garlic and ginger to a paste using a pestle and mortar or blitz in a food processor. Cut off and discard the first 5cm of the thin end of the lemongrass stalks and remove the tough outer layer, then bash what remains with a pestle or rolling pin to release the flavours.
Heat the oil in a large casserole dish over a medium heat. Add the sliced onions and cook until soft, stirring occasionally, for 5 minutes. Add the crushed garlic and ginger mix and stir for 1 minute, then add the lemongrass stalks.
Add the spices, shrimp paste, if using, and fish sauce and stir well. Then add the contents of the pilchards tin, including the brine. Mash the fish then add the toasted rice flour and mix well to prevent it sticking to the bottom of the pan. Top up with 1.2 litres of water and add the whole peeled shallots. Bring to the boil and simmer gently for 1 hour, uncovered, stirring occasionally.
Once cooked, remove the lemongrass, add a good grinding of black pepper and adjust the seasoning with a little fish sauce.
Put some drained rice noodles into each individual serving bowl, ladle over the soup, add a squeeze of lime, a drizzle of garlic oil, some chilli, as desired, and top with boiled eggs, coriander leaves and your broken up crackers. Serve immediately.
Storage notes: The fish soup can be made in advance and stored in the fridge for up to 4 days. It can also be frozen for up to 3 months.
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