Cherry & Dennis Helper Habitat
Burmese Mohinga Fish Rice Noodles
緬甸魚湯米線
Recipe overview
Mohinga is a Burmese family fish-noodle soup. Fish and lemongrass make the stock, onion, ginger, garlic and turmeric build the aromatic base, and toasted rice flour gives the broth its gentle body before rice noodles and traditional toppings are added.
01
Ingredients
Main ingredients
- 600 g catfish or other bone-in white fish pieces
- 400 g dried rice noodles
- 250 g onion, finely diced
- 3 stalks lemongrass, bruised and cut
- 30 g ginger, sliced
- 5 cloves garlic
- 200 g banana stem, thinly sliced and soaked
- 2 eggs
- 1 lime, cut into wedges
- 20 g coriander, chopped
Fish preparation
- 1/2 tsp ground turmeric
- 1/2 tsp fine salt
Cooking oil
- 2 tbsp neutral oil
Soup seasoning
- 1.6 L water
- 2 tbsp fish sauce
- 1 tsp paprika
- 1 tsp granulated sugar
Slurry
- 4 tbsp rice flour
- 120 ml cold water
02
Tools
- Knife and two chopping boards
- Measuring spoons and jug
- Large soup pot
- Slotted spoon and fine sieve
- Clean fish plate
- Small dry frying pan
- Mortar or small processor
- Wooden spoon
- Noodle pot and colander
- Probe thermometer
- Four deep bowls
03
Steps
Step 1
Prepare aromatics and toppings
Dice onion, bruise and cut lemongrass, slice ginger and mince garlic; slice and soak banana stem, wedge the lime, and chop coriander.
Step 2
Poach fish with lemongrass
Rub fish with turmeric and salt, then combine with half the lemongrass, half the ginger and 1.6 litres water; boil, reduce heat and simmer 8 to 10 minutes.
Step 3
Check, flake and strain
Lift fish out when its thickest part reaches 63°C; cool slightly, flake and feel for every fine bone, discard skin and bones, and finely strain the stock.
Step 4
Dry-toast the rice flour
Toast rice flour without oil in a small pan over low for 3 to 4 minutes, stirring constantly until pale golden and nutty, then tip into a bowl to cool.
Step 5
Pound the aromatics
Use only the tender centre of the remaining lemongrass and pound it with remaining ginger and garlic into a moist coarse paste; pulse briefly if using a processor.
Step 6
Fry onion and spice paste
Heat oil in the soup pot over medium, soften onion for 5 minutes, then add aromatic paste and paprika for 2 minutes without letting it dry or scorch.
Step 7
Fold in the fish
Add the thoroughly deboned fish to the onion mixture and gently press it into uneven flakes with a wooden spoon; fry for 2 minutes to coat with aromatics.
Step 8
Simmer stock and banana stem
Pour the strained stock back in and add drained banana stem; bring to a boil, then half-cover and simmer low for 10 minutes until the stem is tender.
Step 9
Thicken with toasted rice
Whisk fully cooled toasted rice flour with 120 ml cold water, stream it into the gently bubbling soup while stirring, and cook 5 minutes to remove raw flour taste.
Step 10
Cook noodles and eggs separately
Boil eggs for 8 minutes, chill, peel and halve; cook rice noodles according to the packet, rinse warm to remove excess starch, and drain thoroughly.
Step 11
Finish the fish broth
Season the soup with fish sauce and sugar and simmer 2 minutes; it should flow while lightly thick, so add hot water by the tablespoon if needed and taste for salt.
Step 12
Assemble with family toppings
Divide noodles among four bowls and ladle over piping-hot broth, fish and banana stem; add half an egg, lime and coriander, with chilli served separately.
Common mistakes
- Returning fish without checking every flake for fine bones creates a serious eating hazard.
- High heat burns rice flour outside while leaving it raw inside; stir constantly over low heat.
- Adding hot flour directly to soup forms lumps; cool it completely and make a cold slurry first.
- Simmering noodles in the broth makes them swell and absorb it; cook separately and combine at serving.
Tips
If banana stem is unavailable, omit it rather than disguising a very different vegetable as the traditional ingredient.
Strain the stock and feel along every fish flake a second time, especially when serving children.
Mohinga is only gently thickened, not gravy-like; stop slightly loose because it thickens while standing.
