Asian Soups Recipes - Burma Fish Soup with Noodle Recipe

Ingredients

• 1 lb. whole fish, such as whiting, mackerel or herring

• 2 1/2 cups water

• grated rind of 1 large lemon

• 4 large onions, 2 finely chopped and 2 sliced

• 4 garlic cloves, crushed

• 1 tin. piece of fresh green ginger, peeled and chopped

• 1 tsp. turmeric

• 1/4 cup sesame oil

• 1/2 tsp. blachan (dried shrimp paste)

• 1 Tbs. fish sauce

• 2 tsp. chick pea flour

• 2 1/2 cups coconut milk

• 1/4 Chinese cabbage, shredded

• 12 oz. rice vermicelli

• 2 hard. cooked eggs, sliced

Garnish:

• 3 scallions, chopped

• 2 Tbs. chopped coriander leaves

• 1 lemon, cut into wedges

Serves 6-8

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Method:

1. Fillet the fish and put the heads, tails, skin and bones into a saucepan. Add the water and lemon rind and bring to the boil. Reduce the heat to low, cover the pan and simmer the stock for 15 minutes. Strain the liquid and set aside.

2. Meanwhile, put the chopped onions, garlic, ginger and turmeric into a blender and blend to a puree. Transfer to a small bowl.

3. Heat. the oil in a large saucepan. When it is hot, add the onion mixture and fry gently for 2 minutes, stirring constantly. Add the fish pieces and fry on both sides until they are lightly browned.

4. Pour over the fish stock and bring to the boil. Beat the blachan into the fish sauce, then stir in the flour. Stir the mixture into the mixture in the saucepan until it is thoroughly blended.

5. Pour over the coconut milk and bring to the boil. Add the remaining onions and cabbage and reduce the heat to low. Cover the pan and simmer the soup for 15 minutes.

6. Meanwhile soak the rice vermicelli in warm water for 10 minutes or until it is cooked through. Drain and transfer to a warmed serving bowl. Stir the egg slices into the fish soup, then transfer the mixture to a large, warmed tureen.

7. Arrange the garnish ingredients in small, separate bowls. To serve, spoon the vermicelli into individual serving bowls then pour over the fish soup.

8. Garnish with spring onions (scallions), coriander leaves and lemon' wedges to taste.

Note: Mohingha has often been described as the Burmese national dish - cooked and served on every conceivable occasion from family celebrations to roadside stalls. It is a meal in itself.