Mohinga

Mohinga Recipe
Photo: Oxmoor House
In Burma, depending on where you go, this soup may include galangal or ginger and tamarind or lime juice. My version combines what I like best about the southern Rangoon mohinga and the Rakhine mohinga on the coast.

Yield:

Serves 6
Total time: 1 Hour, 35 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 1 Hour, 30 Minutes
Total: 1 Hour, 35 Minutes

Nutritional Information

Calories 448
Fat 16.9 g
Satfat 3.3 g
Monofat 7.4 g
Polyfat 4.3 g
Protein 28 g
Carbohydrate 47 g
Fiber 1.5 g
Cholesterol 84 mg
Iron 3.1 mg
Sodium 537 mg
Calcium 97 mg

Ingredients

3 tablespoons peanut or canola oil, divided
1 teaspoon sugar
12 small shallots, thinly sliced lengthwise (about 2 1/2 cups)
6 garlic cloves, peeled and divided
4 lemongrass stalks, trimmed and divided
4 3/4 cups water, divided
1 1/2 teaspoons ground turmeric, divided
1 1/2 teaspoons anchovy paste
4 (1/2-inch) slices peeled fresh ginger, divided
2 pounds farm-raised catfish fillets
1 teaspoon crushed red pepper
10 small shallots, halved and divided
1/4 cup garbanzo bean flour
1 1/2 tablespoons fish sauce
1 teaspoon Hungarian sweet paprika
5 ounces uncooked rice noodles
6 tablespoons chopped fresh cilantro
4 green onion tops, chopped
1 lime, cut into 6 wedges

Preparation

1. Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Sprinkle sugar over oil; cook 1 minute or until sugar melts. Add thinly sliced shallots, stirring to coat. Cook 15 minutes or until golden brown, stirring frequently. Set caramelized shallots aside.

2. Crush 3 garlic cloves. Cut 2 lemongrass stalks in half lengthwise. Combine crushed garlic, halved lemongrass stalks, 4 cups water, 1 teaspoon turmeric, anchovy paste, and 2 ginger slices in a large Dutch oven. Add fish; bring to boil over high heat. Cover, reduce heat, and simmer 10 minutes or until fish flakes when tested with a fork. Remove fish from pan. Strain broth through a sieve into a large bowl, reserving 4 cups stock, discarding solids.

3. Coarsely chop white portion of remaining 2 lemongrass stalks; reserve green portion for another use. Place chopped lemongrass, remaining 3 garlic cloves, remaining 2 ginger slices, crushed red pepper, and 7 shallots in a food processor; process until a coarse paste forms.

4. Place garbanzo bean flour in skillet; cook over medium heat 2 minutes or until fragrant and slightly darker in color, stirring constantly with a whisk. Pour flour into a small bowl; set aside.

5. Add 1 tablespoon oil to Dutch oven; swirl to coat. Add shallot paste, and cook 2 minutes or until fragrant, stirring occasionally. Return fish to pan; cook 3 minutes, stirring gently to coat with paste. Remove fish mixture from pan; set aside.

6. Add remaining 1/2 teaspoon turmeric, reserved fish stock, fish sauce, and paprika to pan; bring to a boil. Gradually add remaining 3/4 cup water to garbanzo bean flour, stirring with a whisk until smooth. Gradually add flour mixture to boiling stock mixture, stirring constantly with a whisk. Return to a boil. Reduce heat, and simmer 12 minutes or until slightly thick, stirring occasionally. Add remaining 3 halved shallots; simmer 10 minutes or until shallots are tender. Add fish mixture; simmer just until hot.

7. Cook noodles in boiling water 2 minutes or until tender; drain. Spoon 1/2 cup noodles into each of 6 bowls. Ladle 1 1/3 cups soup into each bowl, ensuring each serving gets a shallot half. Top each serving with 2 tablespoons caramelized shallots, 1 tablespoon cilantro, and about 1 tablespoon green onions. Serve with lime wedges.

Cooking Light Global Kitchen,

Oxmoor House

March 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note