Mohinga (Burmese Fish Soup)

deliciousmagazine.co.uk

PaulS

1 tbsp gram (chickpea) flour

2 tbsp ground rice or rice flour

2 lemongrass stalks, trimmed and finely chopped

2 whole dried red chillies, finely chopped, or 2 tsp chilli flakes

1 large onion, finely chopped

4 garlic cloves, crushed

2.5cm piece fresh ginger, grated

4 tbsp groundnut or vegetable oil

1 tsp ground turmeric

1 tsp ground paprika

2 x 110g tins mackerel fillets in brine (undrained)

4 tbsp fish sauce, plus extra to serve

8 small shallots, peeled

400g rice vermicelli noodles

subheading: To serve…:

100g fresh coriander, chopped

3 duck eggs or 6 hen’s eggs, hard-boiled and sliced or halved

1 red onion, finely sliced

3 limes, cut into wedges

Ready-made deep-fried crispy onions for sprinkling (check these are gluten free, if they need to be)

Chilli flakes to taste

subheading: You’ll also need…:

Large pestle and mortar or mini food processor

Directions at deliciousmagazine.co.uk

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