Name: Mohinga
Yield: Serves four
Cuisine: Burmese
Ingredients: 1 tsp sugar; 200 g (7 oz) rice vermicelli; lime wedges, crisp-fried onions and chilli flakes, to serve; 2 tbsp fish sauce; 4 cloves of garlic; 1 chilli, split; 750 g (1½ lb) thick, white-fleshed fish cutlets; 1 tsp shrimp paste; 1 tbsp grated ginger; 1 tsp ground turmeric; 1 stalk of lemongrass, white part only, sliced; 3 tbsp peanut oil; 2 chillies, chopped; 2½ cups coconut milk; ¼ Peking cabbage, shredded; 2 tbsp chickpea flour (besan); 1 tbsp rice flour; 2 onions, finely chopped; 1 tsp salt; 2 tbsp lime juice; 2 stalks of lemongrass, split in half; 4 slices ginger, 2.5 cm (1 in) square

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

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.

Ingredients

750 g (1½ lb) thick, white-fleshed fish cutlets
2 stalks of lemongrass, split in half

Method

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

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