Mohinga Recipe

Mohinga Recipe is a traditional Recipe of Myanmar (Burma). A kind of fish broth made of rice noodles and fish with spices and chilies is served with fish, fried onions, and condiments.

Type: Soup

Cuisine: Burmese Cuisine

Keywords: Mohinga Recipe

Recipe Yield: 3

Calories: 708 Cal

Preparation Time: PT20M

Cooking Time: PT40M

Total Time: PT1H

Recipe Video Name: How To Cook Mohinga - Quick & Easy Recipe

Recipe Video Description: Mohinga (မုန့်ဟင်းခါး) is a rice noodle and fish soup from Myanmar and is an essential part of Burmese cuisine. It is considered the National Dish of Myanmar. It can also be considered a Myanmar Street food or Myanmar Fast Food. You can get Mohinga almost anywhere throughout Myanmar at various restaurants, tea houses, Mohinga speciality shops, and street vendors all throughout the country.

Recipe Video Thumbnail: https://safarecipes.com/wp-content/uploads/2021/10/Mohinga-recipe..jpg

Recipe Ingredients:

• 3 tablespoons oil
• 4 garlic cloves, crushed
• 3 cm freshly grated ginger 1 stalk of lemongrass 1 teaspoon chili powder 1 teaspoon turmeric Water as needed 90 ml fish sauce 2 small onions 4 tablespoons of toasted rice flour mixed with a little cold water 450 g of sea bream 450 g fine rice noodles2 medium to large onions 1 cup chickpea flour 1 to 2 teaspoons green chilies or ½ teaspoon chili powder 1 tablespoon chopped coriander leaves - optional ½ teaspoon garam masala powder - optional ¼ teaspoon turmeric powder oil for frying water as needed to make a medium thick batter salt as needed

Recipe Instructions: Step by Step Instructions To make the soup: Heat the oil in a large saucepan, add the grated onion, garlic, ginger, lemongrass, chili powder, and turmeric, cook for a few minutes over medium heat, stirring, until it releases all its smell. Next, add the water, fish sauce, quartered onion, and toasted rice flour mixture. Mix well and bring to a boil, it is important to stir well to prevent lumps from forming. Once the soup has thickened, reduce the heat and simmer for 20 minutes. Cut the fish into pieces and add it to the soup. Mix well and continue cooking for 10 more minutes. Meanwhile, bring a large saucepan of water to a boil, add the noodles, and cook for about 5 minutes or until tender. Drain well. To make the pakoras: Cut the onions into thin slices and place them in a bowl. Also the chopped green chilies. If you don’t have green chilies, add chili powder. Also the chopped coriander leaves. Add turmeric and salt. Mix everything well, cover, and let it rest for 15 minutes. During that time the onions will release the water needed to mix the flour. We add chickpea flour to the onion. If we see that the water in the onions is not enough for the flour mixture to remaining with the desired consistency, we will add a little more water, but ideally, it should be a little thick so that the onion is compacted when added to the oil. Once we have the dough ready, we will begin to fry. We add a tablespoon of dough per pakora. Depending on the size of the pan, we can add more or less dough, but the idea is to make them two by two so that they are fried correctly. When they are browned on one side, turn them over with a slotted spoon and continue frying. You will have to turn them a couple of times so that they brown well. It has to be crisp and golden. Remove with a slotted spoon and drain on kitchen paper to absorb excess oil. We will serve the soup in bowls along with the noodles and side ingredients.