Burmese Fish Stew (Mohinga)

Ingredients

• 1 lb Fish fillets
• 8 oz Rice noodles
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Ginger
• 2 stalks Lemongrass
• 1 tsp Turmeric powder
• 3 tbsp Fish sauce
• 2 tbsp Rice flour
• 6 cups Water
• 2 tbsp Vegetable oil
• 1/4 cup Cilantro
• 4 Lime wedges

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat, 350°F (175°C). Add the 1 large onion, diced, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. 2Add the 4 cloves of garlic, minced, the 2 tablespoons of ginger, minced, and the 2 stalks of lemongrass, bruised by hitting them firmly with the back of a knife, to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
3. 3Stir in the 1 teaspoon of turmeric powder and the 3 tablespoons of fish sauce, cooking for 30 seconds until combined.
4. 4Pour in the 6 cups of water and bring the mixture to a rolling boil over high heat, 450°F (230°C). While the water heats, in a small bowl, whisk the 2 tablespoons of rice flour with 1/4 cup of cool water until smooth, creating a slurry.
5. 5Once the water is boiling, slowly pour the rice flour slurry into the pot while stirring constantly to prevent lumps. Continue to boil gently for 2 minutes to thicken the broth.
6. 6Carefully add the 1 lb of fish fillets to the simmering broth. Cook until the fish is opaque and flakes easily with a fork, about 5-7 minutes. The internal temperature should reach 145°F (63°C).
7. 7Add the 8 oz of rice noodles to the pot and cook until they are tender, about 3-5 minutes. Stir gently to ensure the noodles are submerged and do not stick together.
8. 8Ladle the Mohinga into serving bowls. Garnish generously with the 1/4 cup of cilantro, chopped, and serve immediately with the 4 lime wedges on the side for squeezing over the stew.

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