Burmese Mohinga with Lemongrass and Crispy Shallots
A fragrant and savory fish soup with lemongrass accents and crunchy shallots.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Mix fish and seasonings
Mix the fish pieces with turmeric and fish sauce.
- 2
Refrigerate
Let it marinate for 20 minutes in the refrigerator.
Tip: Ensure the fish is fully marinated to avoid any raw fishy taste.
- 3
Prepare other ingredients
Prepare other ingredients during this time.
Preparing the Garnishes
- 1
Heat oil
Heat peanut oil in a pan over medium heat.
- 2
Fry shallots
Fry the sliced shallots until golden and crispy, then drain on paper towels.
Tip: Crisping shallots correctly prevents them from becoming chewy.
- 3
Boil eggs
Boil eggs for 10 minutes, cool, and slice.
How to Make Burmese Mohinga with Lemongrass and Crispy Shallots
Total time: 2 h 20 min · Yields 4 servings
- 1
Make the Fish Broth
In a large pot, combine marinated fish, bruised lemongrass, garlic, and water. Simmer for 30 minutes.
- 2
Prepare the Noodles
Cook rice vermicelli as per package instructions; rinse with cold water and drain well.
- 3
Final Seasoning
Adjust the broth with chili flakes, lime juice, and onion powder to taste.
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