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Mohinga 2     HT   SP   MC   Myanmar   45mins

 

Serves 4-8   Hot  Fish  Soup  Main Course Burma  Burmese  Asia  Asian


Ingredients
3 tbsp cooking oil
1 Onion, grated
4 Garlic Cloves, crushed
2.5cm/1-inch freshly grated Root Ginger
1 Stalk Lemon Grass, very finely chopped (or 1 teasp Ground Lemon Grass)
1 teasp Ngapi (Shrimp Paste)
1 teasp Turmeric
1.1L/40fl.oz. Water
90ml/3fl.oz. Fish Sauce (or more to taste)
2 Small Onions, quartered
4 tbsp Rice Flour mixed with a little cold water
450g/1lb Sea Bass

150ml/5fl.oz. Coconut Cream
450g/1lb Fine Rice Noodles


Garnishes
2 Hard Boiled Eggs, quartered
Split Pea Fritters

Chilli Flakes

Fried Shredded Onion
Fresh Coriander Leaves

Instructions

1. Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemon grass, Shrimp paste and turmeric and cook for a few minutes over a medium heat, stirring, until fragrant.

2. Add the water, fish sauce, quartered onions and rice flour mixture. Mix well and bring to the boil, stirring thoroughly to prevent any lumps forming. Once the soup has thickened, reduce the heat and simmer for 20 minutes.

3. Cut the fish into chunks then add to the soup together with the coconut cream. Mix well and continue to cook for a further 10 minutes.

4. Meanwhile, bring a large pan of water to the boil, add the noodles and cook for about 5 minutes or until tender. Drain well.

5. To serve – place a portion of noodles in individual soup bowls and top with the soup. Serve hot with the garnishes served in separate dishes and allow diners to add whichever of the garnishes they like to their own bowl of soup.

 

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