RecipesMagazine

Mohinga

Mohinga
You can never have too many main course recipes, so give Mohingan a try. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 407 calories, 27g of protein, and 17g of fat. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. A mixture of water, rice noodles, garbanzo bean flour, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

1
Heat a large skillet over medium heat.
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Frying PanFrying Pan
2
Add 2 tablespoons oil; swirl to coat.
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Cooking OilCooking Oil
3
Sprinkle sugar over oil; cook 1 minute or until sugar melts.
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SugarSugar
Cooking OilCooking Oil
4
Add thinly sliced shallots, stirring to coat. Cook 15 minutes or until golden brown, stirring frequently. Set caramelized shallots aside.
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ShallotShallot
5
Crush 3 garlic cloves.
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Whole Garlic ClovesWhole Garlic Cloves
6
Cut 2 lemongrass stalks in half lengthwise.
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Lemon GrassLemon Grass
7
Combine crushed garlic, halved lemongrass stalks, 4 cups water, 1 teaspoon turmeric, anchovy paste, and 2 ginger slices in a large Dutch oven.
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Anchovy PasteAnchovy Paste
Lemon GrassLemon Grass
TurmericTurmeric
GarlicGarlic
GingerGinger
WaterWater
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Dutch OvenDutch Oven
8
Add fish; bring to boil over high heat. Cover, reduce heat, and simmer 10 minutes or until fish flakes when tested with a fork.
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FishFish
9
Remove fish from pan. Strain broth through a sieve into a large bowl, reserving 4 cups stock, discarding solids.
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StockStock
FishFish
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10
Coarsely chop white portion of remaining 2 lemongrass stalks; reserve green portion for another use.
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Lemon GrassLemon Grass
11
Place chopped lemongrass, remaining 3 garlic cloves, remaining 2 ginger slices, crushed red pepper, and 7 shallots in a food processor; process until a coarse paste forms.
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Red Pepper FlakesRed Pepper Flakes
Whole Garlic ClovesWhole Garlic Cloves
Lemon GrassLemon Grass
ShallotShallot
GingerGinger
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Food ProcessorFood Processor
12
Place garbanzo bean flour in skillet; cook over medium heat 2 minutes or until fragrant and slightly darker in color, stirring constantly with a whisk.
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Chickpea FlourChickpea Flour
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WhiskWhisk
13
Pour flour into a small bowl; set aside.
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All Purpose FlourAll Purpose Flour
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14
Add 1 tablespoon oil to Dutch oven; swirl to coat.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
15
Add shallot paste, and cook 2 minutes or until fragrant, stirring occasionally. Return fish to pan; cook 3 minutes, stirring gently to coat with paste.
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ShallotShallot
FishFish
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Frying PanFrying Pan
16
Remove fish mixture from pan; set aside.
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FishFish
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17
Add remaining 1/2 teaspoon turmeric, reserved fish stock, fish sauce, and paprika to pan; bring to a boil. Gradually add remaining 3/4 cup water to garbanzo bean flour, stirring with a whisk until smooth. Gradually add flour mixture to boiling stock mixture, stirring constantly with a whisk. Return to a boil. Reduce heat, and simmer 12 minutes or until slightly thick, stirring occasionally.
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Chickpea FlourChickpea Flour
Fish SauceFish Sauce
StockStock
TurmericTurmeric
PaprikaPaprika
All Purpose FlourAll Purpose Flour
WaterWater
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18
Add remaining 3 halved shallots; simmer 10 minutes or until shallots are tender.
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ShallotShallot
19
Add fish mixture; simmer just until hot.
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FishFish
20
Cook noodles in boiling water 2 minutes or until tender; drain. Spoon 1/2 cup noodles into each of 6 bowls. Ladle 1 1/3 cups soup into each bowl, ensuring each serving gets a shallot half. Top each serving with 2 tablespoons caramelized shallots, 1 tablespoon cilantro, and about 1 tablespoon green onions.
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Green OnionsGreen Onions
CilantroCilantro
ShallotShallot
PastaPasta
WaterWater
SoupSoup
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BowlBowl
LadleLadle
21
Serve with lime wedges.
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Lime WedgeLime Wedge
DifficultyExpert
Ready In1 h, 35 m.
Servings6
Health Score16
Dairy Free
DietsDairy FreePescatarian
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