Ingredients with Measurements:
- 1 lb catfish fillets
- 1 onion, chopped
- 4 garlic cloves, minced
- 2-inch piece of ginger, peeled and minced
- 2 tbsp vegetable oil
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp fish sauce
- 6 cups water
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 1 cup chickpea flour
- Salt and pepper to taste
- 1 lb thin rice noodles
- 4 hard-boiled eggs, sliced
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallions
- 1/2 cup fried garlic
- 1/2 cup fried shallots
- 2 limes, cut into wedges
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Ladle
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 2 minutes.
2. Add the turmeric, paprika, cumin, and coriander powder and stir to combine.
3. Add the catfish fillets and fish sauce and cook until the fish is browned on both sides, about 5 minutes.
4. Add the water, lemongrass stalk, and kaffir lime leaves and bring to a boil. Reduce heat and let simmer for 30 minutes.
5. In a mixing bowl, whisk together the chickpea flour and 2 cups of water until smooth.
6. Slowly pour the chickpea mixture into the pot, stirring constantly to prevent lumps from forming.
7. Let the soup simmer for an additional 10 minutes until thickened. Season with salt and pepper to taste.
8. Cook the rice noodles according to package instructions and divide among serving bowls.
9. Ladle the soup over the noodles and top with sliced hard-boiled eggs, cilantro, scallions, fried garlic, and fried shallots.
10. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 60g
Protein: 20g
Sodium: 500mg
Substitutions for ingredients:
- Catfish fillets can be substituted with any firm white fish.
- Chickpea flour can be substituted with rice flour or cornstarch.
- Kaffir lime leaves can be substituted with lime zest.
Variations:
- Add sliced onions and tomatoes to the soup for extra flavor and texture.
- Use chicken or vegetable broth instead of water for a richer soup.
- Add sliced chili peppers for extra heat.
Tips and tricks:
- To prevent the chickpea flour from clumping, whisk it with water until smooth before adding it to the soup.
- Use a strainer to remove any bones or skin from the catfish fillets before adding them to the soup.
- Top the soup with fried garlic and shallots for extra crunch and flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with the toppings arranged neatly on top.
Garnishes:
Cilantro, scallions, fried garlic, fried shallots, lime wedges
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed broccoli, green beans, or bok choy
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, whisk in more chickpea flour or cornstarch to thicken it.
Food safety advice:
Make sure to cook the catfish fillets thoroughly to prevent any foodborne illnesses.
Food history:
Mohinga is a traditional Burmese breakfast dish that is typically eaten with rice noodles and a fish-based soup.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve hot as a main dish for breakfast or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Myanmar (Burma)
Taste: Savory, Spicy, Tangy, Umami, Fishy, spicy, savory, tangy, fishy, aromatic, complex