Burmese Mohinga (Fish Noodle Soup)

Instructions

1. 1In a medium saucepan, place the about 450 g catfish fillets and add enough water to cover them completely. Bring the water to a rolling boil over high heat (100°C / 100°C), then reduce the heat to medium-low (93.33°C / 93°C) and simmer for 10-15 minutes, until the fish flakes easily with a fork. Carefully remove the about 450 g catfish fillets from the saucepan and set them aside on a plate to cool slightly, reserving all the cooking liquid in the saucepan.
2. 2While the about 450 g catfish fillets are cooling, prepare the aromatics: finely chop the 2 medium onions into 0.3175 cm pieces, mince the 4 cloves of garlic into 0.1588 cm pieces, finely chop the 2 tablespoons of ginger into 0.3175 cm pieces, and trim the tough outer layers from the 2 stalks of lemongrass before finely chopping the tender inner parts into 0.3175 cm pieces.
3. 3Once the about 450 g catfish fillets are cool enough to handle, use a fork to flake the cooked fish into bite-sized pieces, carefully checking for and removing any bones.
4. 4In a large heavy-bottomed pot, add 2 tablespoons of water and heat over medium-high heat (190.6°C / 190°C). Add the chopped 2 medium onions, minced 4 cloves of garlic, chopped 2 tablespoons of ginger, and chopped 2 stalks of lemongrass. Sauté for 5-7 minutes, stirring frequently, until the onions are softened and the mixture becomes fragrant.
5. 5Stir in the 1 teaspoon of turmeric powder, 3 tablespoons of fish sauce, 2 tablespoons of rice flour, and 2 tablespoons of chickpea flour. Cook for 2 minutes over medium-high heat (190.6°C / 190°C), stirring constantly, until the flours are lightly toasted and the mixture is fragrant.
6. 6Pour the reserved catfish cooking liquid into the pot. Add the 1 cup of banana tree stem and the flaked about 450 g catfish. Bring the soup to a gentle simmer over medium heat (148.9°C / 150°C), then reduce the heat to low (93.33°C / 93°C), cover the pot, and simmer gently for 45 minutes, stirring occasionally, until the soup has thickened slightly and the flavors have melded.
7. 7While the mohinga simmers, prepare the about 450 g rice noodles: bring a large pot of water to a rolling boil over high heat (100°C / 100°C), add the about 450 g rice noodles, and cook for 5-7 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles well in a colander.
8. 8To serve, divide the cooked about 450 g rice noodles evenly among four serving bowls. Ladle the hot mohinga soup over the noodles in each bowl. Garnish each serving with a squeeze from the 1 lime, a sprinkle of the 1/4 cup cilantro, and the 1/2 teaspoon chili flakes.

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