Cuisine : Mohinga - How to prepare this traditional Burmese dish

 

Mohinga is a traditional Burmese dish, often considered the national dish of Myanmar. Here's a detailed recipe to prepare it:

Ingredients:

- 250g thin rice noodles (vermicelli)

- 500g fish (such as catfish or tilapia), cleaned and cut into chunks

- 6 cups water

- 2 stalks lemongrass, smashed

- 4 cloves garlic, minced

- 1 large onion, finely chopped

- 2-inch piece ginger, minced

- 3 tablespoons fish sauce

- 2 tablespoons chickpea flour or rice flour

- 1 tablespoon turmeric powder

- 1 tablespoon paprika powder

- 1 teaspoon shrimp paste (optional)

- 4 hard-boiled eggs, halved (optional)

- 2 tomatoes, sliced

- 1 cup chopped cilantro

- 1 cup chopped green onions

- Fried chickpea fritters (optional)

- Fried shallots (optional)

- Lime wedges

Instructions:

1. **Prepare the Fish Broth:** In a large pot, bring water to a boil. Add the fish chunks, lemongrass, half of the minced garlic, half of the chopped onion, and half of the minced ginger. Simmer for about 20-30 minutes until the fish is cooked through and the flavors are infused into the broth. Remove the fish from the broth and set aside.

2. **Make the Fish Paste:** In a bowl, mash the cooked fish with a fork until it forms a paste-like consistency. Set aside.

3. **Prepare the Soup Base:** In a separate pan, heat some oil over medium heat. Add the remaining minced garlic, chopped onion, and minced ginger. Sauté until fragrant.

4. **Spice Mixture:** In a small bowl, mix the chickpea flour (or rice flour), turmeric powder, and paprika powder with a little water to form a paste. Add this paste to the sautéed aromatics and cook for a few minutes until the raw flavor of the flour is gone.

5. **Combine Broth and Spice Mixture:** Strain the fish broth into the pan with the spice mixture. Stir well to combine and bring to a gentle simmer.

6. **Add Fish Paste and Seasonings:** Add the mashed fish paste to the simmering broth. Stir in the fish sauce and shrimp paste (if using). Adjust seasoning according to taste with salt and pepper.

7. **Prepare Noodles:** Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

8. **Assemble Mohinga:** To serve, place a portion of cooked noodles in a bowl. Ladle the hot broth over the noodles. Top with hard-boiled egg halves, tomato slices, chopped cilantro, chopped green onions, fried chickpea fritters, and fried shallots.

9. **Serve:** Serve hot with lime wedges on the side.

Enjoy your homemade Mohinga!