West Coast Mohinga

Name: West Coast Mohinga
Yield: Serves 6
Cuisine: Myanmar (Burma)
Ingredients: ½ cup chopped coriander; About ¾ teaspoon white or freshly ground black pepper; One 1¾- to 2-pound whole fish such as carp, trout, or snapper, or several smaller fish, cleaned and scaled; Green Chile Paste (optional); ½ teaspoon shrimp paste (ngapi); ¼ cup hot water; ½ cup hot water; Generous ¼ cup dried red chiles; About 2 tablespoons Shallot Oil or Garlic Oil; 2½ to 3 pounds fresh rice vermicelli or thin rice noodles (flat or round) or 1½ pounds dried rice vermicelli or narrow dried rice noodles; 2 tablespoons coarsely chopped garlic; 5 cups water; 2 tablespoons peanut oil; 1 heaping tablespoon tamarind pulp, cut into chunks; 1 tablespoon peanut oil; 2 teaspoons fish sauce; 5 inches banana stem, peeled, sliced, soaked in cold water for an hour, and drained (optional); ¼ teaspoon turmeric; About 3 tablespoons Toasted Chickpea Flour (optional); ⅛ teaspoon salt; About 2 tablespoons coarsely chopped galangal; About 3 tablespoons fish sauce

Preparation info

Serves
6

Difficulty
Medium

Appears in

Burma

By Naomi Duguid

Published 2012

About

Rakhine State is known for its spicy cuisine. More chiles and chile powder are used in dishes and even more chile pastes are out on the table as condiments. This version of mohinga is a good example.

Here fish is poached to make a broth, then the flesh is lifted off the bones, flaked, lightly fried in turmeric-flavored oil, and served on top of the noodles. The mohinga can be served with all the suggested extras, or you can simplify and omit some.

Ingredients

Asia
Myanmar (Burma)
Fish course
Pescatarian
Gluten-free
Noodles
South East Asia
Spicy

Ingredients

Method