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Myanmar Mohinga (Fish base Soup with Rice Noodles)

The national dish of Myanmar is a delicious soup, excellent  for breakfast, lunch or dinner!
Course Main Dish
Cuisine Burmese
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 443kcal
Author International Cuisine

Ingredients

  • For the base
  • 1 lb cat fish or trout
  • 1 lemongrass stalk bruised
  • 1/4 teaspoon turmeric
  • 2 cups water
  • for the onion paste
  • 1 large onion chopped
  • 3 cloves garlic
  • 2 inches ginger peeled
  • 2 lemongrass stalks white part only
  • 2 whole thai chilies
  • 1 teaspoon shrimp paste
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 6 Tablespoons peanut oil
  • For the soup
  • 6 cups water
  • 1/2 cup young banana stem or banana blossom sliced
  • 2 Tablespoons rice powder roasted
  • 3 Tablespoons fish sauce
  • 1 teaspoon black pepper
  • Serve with
  • cooked fine rice vermicelli noodles
  • 3 limes quartered
  • 4 hard boiled eggs quartered
  • 1/4 cup fresh coriander chopped
  • crispy onions
  • Extra fish sauce
  • Chili paste

Instructions

  • Put the fish in a large sauce pan add the water, lemongrass and turmeric
  • Bring to a boil then simmer for 10 minutes or until the fish is cooked.
  • Remove the fish from the pan and when cool enough to handle, peel it and flake the fish, being careful to discard any bones. Set aside the flaked flesh.
  • Drain the stock through a sieve and reserve for the soup.
  • For the Onion paste
  • In a mortar and pestle, pound the onion, garlic, chilies, lemongrass and ginger into a paste.
  • Heat the oil in a saucepan and add the onion paste.
  • Cook over moderate heat for a few minutes until the paste is soft and begins to caramelize
  • Add the shrimp paste, mash with a wooden spoon.
  • Mix in the turmeric and paprika.
  • Cook for another minute until fragrant, then add the flaked fish.
  • Put on the lid and cook covered for about 10-15 minutes.
  • To make the soup, put the soup paste , rice powder, water and reserved fish stock in a large pan.
  • Bring to a boil while stirring to make sure the rice powder doesn't clump.
  • Add the banana stem or blossom and simmer for 30 minutes until tender.
  • Add the fish sauce, and taste for seasoning. Add in lots of black pepper .
  • To serve,
  • put a handful of cooked noodles in a bowl, ladle over the soup.
  • Serve with all the garnishes.

Nutrition

Calories: 443kcal | Carbohydrates: 16g | Protein: 28g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 266mg | Sodium: 1245mg | Potassium: 885mg | Fiber: 4g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 50.7mg | Calcium: 97mg | Iron: 19mg