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SPICED LAMB BURGERS WITH BLUE CHEESE & BACON

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MOHINGA: BURMESE FISH SOUP

MOHINGA: BURMESE FISH SOUP


Ingredients

  • 1 pound of cod filets, skinned and de-boned
  • 1 stalk of lemongrass,
  • 2 medium-sized yellow onions, roughly chopped
  • 5 cloves of garlic, roughly chopped
  • 1 1-inch piece of ginger,
  • 1 stick of fresh lemongrass bashed
  • 1 teaspoon dried chili flakes
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground black pepper
  • 1 teaspoon paprika powder
  • 1 8 oz packet of dried vermicelli noodles (will make 1 cup of noodles)
  • 4 cups water
  • 2 teaspoons rice flour
  • 2 teaspoons dried shrimp (alternatively, you can use shrimp paste)
  • 4 cups of water
  • 2 tablespoons fish sauce
  • 1 tablespoon peanut oil (optional)
  • 4 tablespoons coconut oil

Garnishes (all optional)

  • 3 cloves of garlic, sliced thinly and fried
  • 2 shallots, sliced thinly and fried
  • Spring onions
  • 1 small handful of fresh coriander, chopped
How to Make

Stage 1 - Prepare All Ingredients

  1. Heat a small pan over medium heat and add your rice powder. Keep it heating and toasting for 3-4 minutes, jostling around the rice powder from time to time as it toasts
  2. While the rice powder is toasting, you can take 1 teaspoon of turmeric, 1 teaspoon of salt and 1 teaspoon of black pepper and pat it down on your fish filets
  3. By this time, you can take the rice powder off the heat, pour into a small dish and set aside
  4. Next, return your pan to the heat and add your dried shrimp. Heat and roast the shrimp for 2-3 minutes as it starts to get fragrant
  5. Take the dried shrimp off the heat and pour into a mortar and pestle with a dash of salt. Grind the dried shrimp down into a paste, and set aside. By this point, you're ready to move to the next phase

Stage 2 - Prepare Broth for Mohinga

  1. Start by seasoning your fish filets with half of your turmeric and sea salt. Be sure to rub the turmeric and salt well into the filets
  2. Bring a large saucepot over medium-high heat and, once heated, add your lemongrass and "dry fry" for ~30 seconds as it develops a fragrance
  3. Once the lemongrass has heated and is fragrant, pour 4 cups of your water into the saucepot and stir well with the lemongrass
  4. Once the water has heated up and has begun to boil, reduce the heat of your stove down to a medium-low heat and add your fish fillets. Cover your saucepot and cook the fish for at least 3 minutes on each side (if the fish is fully submerged, cook for 6 mins)
  5. When the fish has fully cooked, remove it from the water and set aside in a plate or bowl for the time being
  6. Then, take the broth that's developed from cooking the fish and pour it through a strainer to remove any stray bones or additional ingredients. Be sure to fish out your lemongrass, however, since you'll need it for your paste
  7. Set your broth into a bowl and set aside for the time being

Stage 3 - Assembling Your Mohinga

  1. With a fresh fish broth and your cooked lemongrass, start by either blending or food processing 3/4 of your onion (keep some aside), garlic, cooked lemongrass, ginger, and dried chili flakes together. What should result is a lovely fragrant paste
  2. In the same saucepot that the broth was just created in, add your coconut oil and peanut oil (if using). Bring the saucepot to medium-high heat in order to heat the pan and the oil
  3. Once the oil is hot, add your freshly created paste and begin to stir continuously. You will stir for at least 5-6 minutes continuously as the paste fully cooks and even begins to caramelize
  4. After a few minutes and a newly caramelized paste appears, add your shrimp paste and the remaining amount of your turmeric in with the paste. Stir around well to integrate everything together. At this point, your paste will start to change color to a very royal brownish color
  5. Once the paste has changed color and is simmering nicely, add your fish back into the pot and stir well. Using your ladle, you can break the larger pieces of the fish into smaller pieces as you stir for 1-2 minutes to coat the fish in the paste and spice flavor.
  6. Taking a portion of your fish broth (around 1/2 cup), mix in a smaller bowl your toasted rice powder into the fish broth. You don't want there to be any clumps remaining in the rice powder before you add it to the greater pot
  7. As the rice powder dissolves in the fish broth, add all of your fish broth into the pot and stir well through. Once stirred, then add your fish sauce, paprika and black pepper and stir well through again
  8. Once all your ingredients are in the broth, cover your pot and let everything simmer for 15 minute

Stage 4 - Finishing Touches

  1. While the mohinga is simmering to completion, you can use the 15 minute period as a time to focus on any of your garnishes
  2. With 8 minutes to spare, add the rest of your fresh onion into the broth and lightly stir. Re-cover your pot and let the broth simmer again
  3. With 5 minutes to go before the broth is ready, take a pot of water to boil and pour it over your dried vermicelli noodles into a bowl. Let the noodles sit in this boiling water for ~3 minutes before draining and rinsing with cold water
  4. By this time, your mohinga will be fully simmered and ready to serve. Mix your noodles with some broth and your garnishes, and enjoy!



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