Burmese Fish Stew (Mohinga)

Ingredients

• about 450 g Firm White Fish
• about 225 g Rice Noodles
• 1 medium Onion
• 4 cloves Garlic
• 5.08 cm Ginger
• 2 stalks Lemongrass
• 1 tsp Turmeric Powder
• 3 tbsp Fish Sauce
• 2 tbsp Rice Flour
• 0.5 cup Banana Stems
• 6 cups Vegetable Broth
• 2 tbsp Cilantro
• 4 Lime Wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 225 g Rice Noodles in a large bowl and cover them with warm water. Let them soak for 20 minutes until they are softened, then drain them completely and set them aside.
2. 2Prepare your aromatics: finely chop the 1 medium Onion, mince the 4 cloves Garlic, grate the 5.08 cm Ginger, and bruise the 2 stalks Lemongrass by hitting them firmly with the back of a knife. Place these prepared aromatics into a large heavy-bottomed pot.
3. 3Pour the 6 cups Vegetable Broth into the large heavy-bottomed pot with the aromatics. Bring the broth to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes.
4. 4In a small bowl, whisk together the 2 tbsp Rice Flour with about 1/4 cup of the hot broth from the pot until smooth, creating a slurry. Pour this slurry back into the pot along with the 1 tsp Turmeric Powder and 3 tbsp Fish Sauce. Stir well to combine and thicken the broth. Add the 0.5 cup Banana Stems to the pot.
5. 5Gently add the about 450 g Firm White Fish to the simmering broth. Ensure the fish is submerged. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
6. 6Divide the soaked and drained about 225 g Rice Noodles among four serving bowls. Carefully ladle the hot fish stew over the noodles in each bowl.
7. 7Garnish each bowl with the 2 tbsp Cilantro, chopped. Serve immediately with the 4 Lime Wedges on the side for squeezing over the stew.

Substitutions

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