How to Cook Myanmar Mohinga
Wash fish clean; rub with fish sauce and some salt., Cut about 15 rings of the onions into thin slices, fry them and take out from the oil after you get a reddish brown color., Cut the rest of the onions into four pieces. , Pound ginger, some onions...
Step-by-Step Guide
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Step 1: Wash fish clean; rub with fish sauce and some salt.
Cut the fish into three pieces and put them in a pot with some lemon grass stalks.
You don’t have to put water.
Or just add a bit of water.
When the fish is cooked enough to flake off easily, put it down.
Take out flesh and set it aside.
Take out the fish bones and pound them.
When you pound the bones, put some water, so as to get some fish stock out of the bones.
You can throw the bones away when there is no fish stock to get out of the bones. -
Step 2: Cut about 15 rings of the onions into thin slices
Do not throw away the oil. ,,, When the oil is smoking, fry pounded ginger, onions and garlic with some paprika till fragrant.
Then add the fish stock/broth that made out of the fish bones. , Stir well to prevent sticking of paste. , You can also add banana stem (1’ length) if you like.
Remove the outer layers of the stem and cut rings from tender insides.
Pound and add lemon grass bulb. , You can add the flaked fish now.
Add fish sauce/shrimp sauce to taste. , You then add pepper powder and fried onions into the pot.
Keep the pot hot at low heat about 30 minutes. , -
Step 3: fry them and take out from the oil after you get a reddish brown color.
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Step 4: Cut the rest of the onions into four pieces.
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Step 5: Pound ginger
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Step 6: some onions and garlic as required amount.
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Step 7: Heat the oil that you fried the onions with.
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Step 8: Then add the gram flour (Bean Powder)
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Step 9: rice powder in water into the pot.
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Step 10: When all is hot and boiling
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Step 11: put big onion pieces in the pot.
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Step 12: When it starts to boil
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Step 13: you don’t have to stir all the time.
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Step 14: When the mo-hinga soup is cooked
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Step 15: put the pot on low heat.
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Step 16: Finished.
Detailed Guide
Cut the fish into three pieces and put them in a pot with some lemon grass stalks.
You don’t have to put water.
Or just add a bit of water.
When the fish is cooked enough to flake off easily, put it down.
Take out flesh and set it aside.
Take out the fish bones and pound them.
When you pound the bones, put some water, so as to get some fish stock out of the bones.
You can throw the bones away when there is no fish stock to get out of the bones.
Do not throw away the oil. ,,, When the oil is smoking, fry pounded ginger, onions and garlic with some paprika till fragrant.
Then add the fish stock/broth that made out of the fish bones. , Stir well to prevent sticking of paste. , You can also add banana stem (1’ length) if you like.
Remove the outer layers of the stem and cut rings from tender insides.
Pound and add lemon grass bulb. , You can add the flaked fish now.
Add fish sauce/shrimp sauce to taste. , You then add pepper powder and fried onions into the pot.
Keep the pot hot at low heat about 30 minutes. ,
About the Author
Gloria Martin
Enthusiastic about teaching practical skills techniques through clear, step-by-step guides.
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