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Mohinga (Fish Chowder)
Mohinga (Fish Chowder)
Burmese
Main
1.5 hours
Fish
Medium
Serves
4—6

Lahpet’s mohinga recipe is a masterclass in making this iconic Burmese noodle soup at home. In Myanmar, this punchy and fragrant dish is mainly eaten for breakfast, often with extras such as crispy fritters or onions served on top for added texture.

Recipe courtesy of
Ingredients
  • 2 whole catfish (200—300g each)
  • 1.2l water
  • 6 whole Thai shallots, peeled
  • 4 lemongrass stalks, lightly crushed and knotted
  • 1 ½ tsp turmeric
  • 1 ½ tsp sweet paprika
  • 50—60ml fish sauce
  • 4 garlic cloves
  • 50g ginger
  • 1 green chilli
  • ½ tsp black pepper powder
  • 3 tbsp rice flour
  • 2—3 eggs (medium boiled)
  • 300g cooked and chilled rice vermicelli noodle
  • Fresh lime, cut into wedges
  • Fresh chopped coriander
Method
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Method
  1. Place the catfish in a saucepan with the water. Add the Thai peeled shallots, 1 lemongrass stalk, ½ tsp turmeric, ½ tsp paprika, and fish sauce. Bring to the boil for 35—45 minutes.
  2. In a pestle and mortar (or a food processor) crush the garlic, ginger and chilli until smooth. Sauté together with chopped shallots in a deep pan on medium high heat until golden brown. Then add the remaining turmeric and paprika, the black pepper, and the remaining 3 stalks of lemongrass and keep cooking until it becomes a thick gravy base.
  3. When the fish is ready, take the fish and shallots out of the water and hand-pick the flesh off the fish, breaking it into small pieces. Save the cooked shallots for serving. Ladle all the stock from the fish to the mohinga base and keep it simmering for 20—25 minutes. Add the rice flour slowly while stirring and keep simmering for another 15 minutes. Then add the catfish meat into the broth and cook for 5 more minutes. The mohinga is now ready. Season to taste with salt, pepper, and fish sauce.
  4. To serve, divide the broth between wide soup bowls and add 60g of rice noodles to each bowl, followed by half a boiled egg and a cooked whole Thai shallot.
  5. Sprinkle chopped coriander and squeeze fresh lime juice on top. Add any fritters, crispy shallots or fish cakes of your choice for extra texture.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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