Fish Main

Mohinga (Burmese fish noodle soup)

Name: Fish noodle soup: Burmese mohinga recipe
Yield: 4
Ingredients: 2 eschalots, chopped; 4 garlic cloves; 1 lemongrass stalk, thinly sliced; 1 long red chilli, chopped; 1 tsp belacan (roasted shrimp paste); 5cm piece (25g) ginger; 1 tsp ground turmeric or 3cm fresh; 100ml vegetable oil; 1/3 cup (50g) chickpea flour; 4 cups (1L) fish stock; 800g ling fish fillet, cut into 3cm pieces; 1 tbs each fish sauce & lime juice; 1 tbs caster sugar; 150g cooked rice vermicelli noodles; Boiled eggs, chopped tomato, coriander & lime wedges, to serve

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by Phoebe Wood

Jul 29, 2021

This rice noodle and fish soup is a classic part of Burmese cuisine.

2 eschalots, chopped
4 garlic cloves
1 lemongrass stalk, thinly sliced
1 long red chilli, chopped
1 tsp belacan (roasted shrimp paste)
5cm piece (25g) ginger
1 tsp ground turmeric or 3cm fresh
100ml vegetable oil
1/3 cup (50g) chickpea flour
4 cups (1L) fish stock
800g ling fish fillet, cut into 3cm pieces
1 tbs each fish sauce & lime juice
1 tbs caster sugar
150g cooked rice vermicelli noodles
Boiled eggs, chopped tomato, coriander & lime wedges, to serve

Method

1.

Place eschalot, garlic, lemongrass, chilli, belacan, ginger, turmeric and oil in a food processor and whiz to a paste.
2.

Heat a large non-stick saucepan over medium heat and add spice paste. Cook, stirring constantly, for 10 minutes or until fragrant and the oil from the paste splits. Stir in chickpea flour and cook for 2 minutes, stirring constantly. Add fish stock and bring to a simmer. Simmer for 20 minutes or until stock is rich and flavoursome.
3.

Add the ling and cook for 4-5 minutes until ling is just cooked through. Season with fish sauce, lime juice and sugar.
4.

Divide noodles among bowls. Ladle over fish soup and top with halved eggs, tomato and coriander leaves. Serve with lime wedges.