Mohinga

Ingredients for 6 servings:

• 3 tbsp oil
• 3 onions
• 4 garlic cloves, crushed
• 2 ½ cm ginger
• 1 stalk of lemongrass
• 1 tsp chili powder
• 1 tsp turmeric
• 1 ½ liters of water
• 90 ml fish sauce
• 4 tbsp flour, preferably rice flour
• 450 g fish (catfish)
• 450 g noodles (rice noodles)
• 2 eggs, hard-boiled, quartered (side dish)
• 1 bunch of spring onions, cut into small rings (side dish)
• 200 g beans, green, steamed or boiled (side dish)
• ½ pumpkin(s) (bottle gourd), deep-fried (side dish)
• 1 bunch of fresh coriander leaves (side dish)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Traditional Burmese fish soup

Finely dice one of the onions and heat oil in a large, deep pot. Sauté the onion with the garlic, chopped ginger, and lemongrass over medium heat. Add the chili powder and turmeric. Then mix the flour with a little water until smooth. Add this flour mixture to the pot along with the water and fish sauce. Quarter the other onions and add them as well. Stir the soup thoroughly, season with salt and pepper. When the liquid noticeably thickens, reduce the heat to low and simmer for 20 minutes. Cut the catfish into small pieces, season with salt and pepper, and add to the soup. Stir well and simmer for another 10 minutes (careful: do not increase the heat, or the fish pieces will fall apart). Add the noodles and cook in salted water until tender, then serve with the soup. The fish soup is traditionally served with the side dishes described above in small bowls, from which each guest can help themselves (like with fondue). However, the soup tastes delicious even without any side dishes.