Mohinga
Fish and lemongrass noodle soup, eaten for breakfast.
Ingredients
- 800 g Catfish
- 500 g Rice noodles
- 4 stalks Lemongrass
- 3 Onions
- 6 cloves Garlic
- 2 tbsp Ginger
- ¾ cup Chickpea flour
- 1 cup Banana stem
- 4 tbsp Fish sauce
- 1 tsp Turmeric
- 4 Eggs
- ½ cup Oil
- ½ cup Coriander
- 2 tsp Salt
- 10 cups Water
Method
- Cook the fish — Poach the catfish with lemongrass and turmeric, then flake the flesh and keep the broth.
- Make the paste — Blend the onion, garlic and ginger and fry it in oil until the raw smell goes and the oil separates.
- Combine — Add the flaked fish and cook for 10 minutes so it breaks down completely.
- Thicken — Whisk the toasted chickpea flour with cold water and stir it into the broth — this gives mohinga its body.
- Simmer — Add banana stem and fish sauce and cook 30 minutes.
- Mohinga is ready — Serve over rice noodles with boiled egg, coriander, chili and a squeeze of lime.