Myanmar Mohinga (Fish base Soup with Rice Noodles)

Step 1

Put the fish in a large sauce pan add the water, lemongrass and turmeric

Step 2

Bring to a boil then simmer for 10 minutes or until the fish is cooked.

Step 3

Remove the fish from the pan and when cool enough to handle, peel it and flake the fish, being careful to discard any bones. Set aside the flaked flesh.

Step 4

Drain the stock through a sieve and reserve for the soup.

Step 5

For the Onion paste

Step 6

In a mortar and pestle, pound the onion, garlic, chilies, lemongrass and ginger into a paste.

Step 7

Heat the oil in a saucepan and add the onion paste.

Step 8

Cook over moderate heat for a few minutes until the paste is soft and begins to caramelize

Step 9

Add the shrimp paste, mash with a wooden spoon.

Step 10

Mix in the turmeric and paprika.

Step 11

Cook for another minute until fragrant, then add the flaked fish.

Step 12

Put on the lid and cook covered for about 10-15 minutes.

Step 13

To make the soup, put the soup paste , rice powder, water and reserved fish stock in a large pan.

Step 14

Bring to a boil while stirring to make sure the rice powder doesn't clump.

Step 15

Add the banana stem or blossom and simmer for 30 minutes until tender.

Step 16

Add the fish sauce, and taste for seasoning. Add in lots of black pepper .

Step 17

To serve,

Step 18

put a handful of cooked noodles in a bowl, ladle over the soup.

Step 19

Serve with all the garnishes.