Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

Even people who know nothing about Burmese cooking, or Burma for that matter, seem to have heard of mohinga. This robust, full-bodied dish is present at most festivals, celebrations and even formal dinner parties. To call it a curried fish soup with noodles is to miss the point totally.


  • 750 g ( lb) thick, white-fleshed fish cutlets
  • 2 stalks of lemongrass, split in half


Put fish in a saucepan and cover with cold water. Add split lemongrass, ginger, half the onion, split chilli, and fish sauce.

Simmer, covered, for 10 minutes. Carefully lift out fish and reserve. Strain stock and set aside. Using a mortar and pestle, pound garlic, grated ginger, shrimp paste, turmeric, sliced lemongrass and chopped chilli to a paste.

In a pan, heat the oil and c