Fish Noodle Soup (MOHINGA)

INGREDIENTS

For the Ground Toasted Rice:

½ cup uncooked jasmine rice or 1/4 cup of rice starch

For the Broth:

3 quarts water
1½ teaspoons freshly ground black pepper
5 bay leaves
3 stalks lemongrass—peeled and bruised with the back of a knife and cut into 3-inch pieces
1 stalk lemongrass, finely minced
3 tablespoons minced ginger
1 inch of ginger, thinly sliced
salt
1 scaled and gutted catfish (about 3 pounds)
⅓ cup vegetable oil
¼ cup garlic, finely minced
2 onions, peeled and finely minced
1 tablespoon paprika
1 teaspoon turmeric
¼ cup fish sauce
3 tablespoon of cooked, crushed chickpeas
10 ounces fine round rice noodles
6 hard-boiled eggs
10 peeled shallot lobes

Garnishes (optional):

½ cup chopped cilantro
4 hard-boiled eggs, sliced thinly
2 limes, cut into quarters
2 tablespoon of dried chili flakes
1/4 cup of crispy fried shallots
4 strand of of green bean, cut into 1/4 inch pieces
4 fish cakes, thinly sliced
1 Chinese doughnut (Youtiao) (Ei Kyar Kwe), cut into 1/2 inch pieces
5 split chickpea fritters (Peh gyaw), crush into 3/4 inch pieces
4 gourd fritters (bu thee gyaw), cut into 3/4 inch pieces

DIRECTIONS

Step 1: Make rice powder (Skip this if you’re using rice powder)

Preheat the oven to 350º. Lay out the uncooked rice evenly on a sheet pan and toast in the oven until the rice is golden brown, 30 minutes, stirring every 10 minutes.
Allow the toasted rice to cool to room temperature then grind to a powder in a spice grinder. Set aside.

Step 2: Boil fish

Knead the fish with 1/8 cup of fish sauce.
Select a large wide pot that will fit the catfish with room to spare. Add the water, black pepper, bay leaves, 3-inch cut lemongrass pieces, ginger thin slices, and season lightly with salt. Bring the mixture to a boil. Lower the heat and simmer for 15 minutes.
Carefully lower the catfish into the pot. Bring the mixture to a simmer and cook the fish gently for 15 minutes. Skim any impurities that rise to the surface.
Using tongs and a slotted spoon, carefully lift the fish out of the broth.
Remove the fish meat from the bones.

Step 3: Cook the fish

In a wok or large skillet, heat the oil over high heat. Add the finely minced lemongrass, finely minced onions, garlic and ginger. Stir-fry until onion is softened and translucent.
Add the fish, paprika and turmeric, into the wok. Cook for 5-6 minutes.

Step 4: Make fish chowder

Strain the fish broth, rinse the pot and pour the fish broth back into the pot. Heat over medium heat and bring to a simmer.
In a small bowl, whisk together the powdered rice, chickpeas and a ladleful of broth until no lumps remain. Stir the mixture into the broth and bring to a simmer until it barely thickens.
Add the cooked fish, the red onions, hard boil eggs, and fish sauce, and cook for 10 minutes. Season with salt and keep warm until ready to serve.

Step 5: Cook Rice Noodle

Bring a separate pot of water to a boil.
Add the noodles and cook until tender, 3 to 4 minutes.
Drain and rinse in cold water.

To serve, place a handful of noodles in a bowl and ladle the soup over the noodles. Garnish as desired with cilantro, chili flakes, hard-boiled egg slices, lime wedges, Chinese doughnut, split chickpea fritters, gourd fritters, green beans, or fish cake. Then serve.