Mohinga

Ingredients

Quantities for 6 servings.

• 800 g Catfish or other oily fish
• 500 g Thin rice noodles
• 3 piece Lemongrass
• 40 g Ginger
• 6 clove Garlic
• 3 piece Onion
• 60 g Toasted rice flour
• 40 g Chickpea flour
• 60 ml Fish sauce
• 2 tsp Turmeric
• 1 tbsp Paprika
• 6 piece Eggs, boiled, to serve
• 100 g Fried split peas, to serve
• 40 g Coriander
• 3 piece Lime
• 100 ml Vegetable oil
• to taste Salt

Method

1. Poach the fish with the lemongrass and turmeric for fifteen minutes, lift it out and pick the flesh, discarding bones and skin. Strain the broth.
2. Pound the onion, garlic and ginger to a paste and fry it in oil with the paprika until dark and fragrant.
3. Mash the fish with a fork and stir it into the paste, frying five minutes; it should break down into threads.
4. Transfer everything to the pot with the broth, add the fish sauce and simmer twenty minutes.
5. Slake the rice and chickpea flours in cold water to a thin slurry and pour it into the soup in a stream, stirring.
6. Cook twenty minutes more, until the broth thickens to the consistency of thin cream.
7. Boil the noodles, divide them between bowls, ladle the soup over and serve with egg, split peas, coriander and lime.