Ingredients with Measurements:
- 1 lb rice noodles
- 1 lb catfish fillets
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 tbsp ginger, grated
- 1 tbsp turmeric powder
- 2 tbsp fish sauce
- 2 tbsp shrimp paste
- 1 can coconut milk
- 4 cups fish stock
- 2 tbsp vegetable oil
- 2 hard-boiled eggs, sliced
- 1 lime, cut into wedges
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the garlic, onion, and ginger. Cook until fragrant.
4. Add the turmeric powder, fish sauce, and shrimp paste. Stir well.
5. Pour in the fish stock and coconut milk. Bring to a boil.
6. Add the catfish fillets and cook for 10 minutes or until fully cooked.
7. Remove the catfish fillets from the pot and set aside.
8. Drain the rice noodles and add them to the pot. Cook for 5 minutes or until tender.
9. Season with salt and pepper to taste.
10. To serve, place the rice noodles in a bowl. Top with a catfish fillet, sliced hard-boiled egg, cilantro, and a lime wedge.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 560
- Fat: 23g
- Carbohydrates: 60g
- Protein: 28g
Substitutions for ingredients:
- Catfish fillets can be substituted with any firm white fish.
- Fish stock can be substituted with chicken or vegetable stock.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add sliced onions and crispy fried garlic as toppings.
- Use chicken or pork instead of fish.
- Use vermicelli noodles instead of rice noodles.
Tips and tricks:
- Soak the rice noodles in cold water to prevent them from sticking together.
- Use fresh fish for a better taste.
- Adjust the amount of fish sauce and shrimp paste according to your taste.
Storage instructions:
- Store leftover Coconut Milk Mohinga in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Coconut Milk Mohinga in a pot over medium heat until heated through.
Presentation ideas:
- Serve the Coconut Milk Mohinga in a large bowl with the toppings arranged on top.
Garnishes:
- Lime wedges
- Cilantro
- Sliced hard-boiled eggs
Pairings:
- Serve with a side of steamed rice.
Suggested side dishes:
- Crispy fried garlic
- Sliced onions
Troubleshooting advice:
- If the Coconut Milk Mohinga is too thick, add more fish stock or water.
Food safety advice:
- Make sure to cook the fish fully to prevent any foodborne illnesses.
Food history:
- Mohinga is a traditional Burmese dish that is typically eaten for breakfast.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the Coconut Milk Mohinga with a side of steamed rice and crispy fried garlic.
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Region: Myanmar