Mohinga (Fish Soup with Rice Noodles) Recipe

Fish fillets: The main protein of the dish, preferably catfish for its tender texture and flavor.

Rice noodles: These noodles form the base of the soup, providing a satisfying bite.

Onion: Adds sweetness and depth to the soup.

Garlic: Enhances the overall flavor with its aromatic qualities.

Fish sauce: A key ingredient that adds umami and saltiness.

Turmeric powder: Gives the soup its vibrant yellow color and earthy flavor.

Chili powder: Adds a hint of heat to the soup.

Water: The base liquid for the soup.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Cilantro: Fresh herb used for garnish, adding a burst of freshness.

Limes: Served as wedges, they add a tangy brightness when squeezed over the soup.

When preparing fish fillets for mohinga, ensure they are cooked just until tender to maintain their delicate texture. Overcooking can make the fish tough and less flavorful. After cooking, let the fish cool slightly before flaking it into small pieces; this helps to keep the fish intact and prevents it from becoming mushy when added back to the soup.

• catfish fish fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and similar texture, making it a good alternative for catfish.

• rice noodles - Substitute with vermicelli noodles: Vermicelli noodles are thin and can mimic the texture of rice noodles in the soup.

• onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the soup.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity for taste.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will alter the taste slightly.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric and can add a similar color and flavor to the soup.

• chili powder - Substitute with paprika: Paprika can add a mild heat and a similar color to the dish.

• water - Substitute with chicken broth: Chicken broth can add more depth of flavor to the soup compared to plain water.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and umami flavor, though you may need to adjust the quantity.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro.

• limes - Substitute with lemons: Lemons can provide a similar acidity and brightness to the dish.

• Allow the fish soup to cool to room temperature. This prevents condensation from forming inside the storage container, which can dilute the flavors of your mohinga.

• Transfer the fish soup into airtight containers. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.

• Store the rice noodles separately from the fish soup. This prevents the noodles from becoming mushy. Place the cooked noodles in a separate airtight container or resealable plastic bag.

• Label the containers with the date. This helps you keep track of how long the mohinga has been stored.

• For refrigeration, place the containers in the fridge. The fish soup can be stored for up to 3 days, while the rice noodles should be consumed within 2 days for the best texture.

• For freezing, place the containers in the freezer. The fish soup can be frozen for up to 3 months. The rice noodles can also be frozen, but they may lose some texture upon thawing.

• To reheat, thaw the fish soup in the refrigerator overnight if frozen. Heat the fish soup in a pot over medium heat until it reaches a simmer. For the rice noodles, you can reheat them by briefly dipping them in boiling water or microwaving them with a splash of water to prevent drying out.

• Garnish with fresh cilantro and lime wedges just before serving to maintain their vibrant flavors and textures.

• Stovetop Method:

  1. Pour the fish soup into a pot and heat over medium heat.
  2. Stir occasionally to ensure even heating.
  3. Once the soup is hot, add the rice noodles and heat for an additional 2-3 minutes until the noodles are warmed through.
  4. Serve immediately, garnished with fresh cilantro and lime wedges.

• Microwave Method:

  1. Place the fish soup in a microwave-safe bowl.
  2. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  3. Add the rice noodles and heat for another 1-2 minutes.
  4. Stir well and serve with cilantro and lime wedges.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the fish soup in an oven-safe dish and cover with aluminum foil.
  3. Heat for about 20 minutes, stirring halfway through.
  4. Add the rice noodles and heat for an additional 5-10 minutes until everything is warmed through.
  5. Serve hot, garnished with cilantro and lime wedges.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the fish soup in the top pot and cover.
  3. Heat, stirring occasionally, until the soup is hot.
  4. Add the rice noodles and heat for an additional 2-3 minutes.
  5. Serve immediately with cilantro and lime wedges.

• Slow Cooker Method:

  1. Transfer the fish soup to the slow cooker.
  2. Set to low heat and cook for 1-2 hours until the soup is hot.
  3. Add the rice noodles in the last 15-20 minutes of heating.
  4. Serve hot, garnished with cilantro and lime wedges.

• Large pot: Used to boil water and cook the fish fillets until tender. Also used to cook the onions, garlic, and spices.

• Slotted spoon: Handy for removing the cooked fish fillets from the pot without taking too much liquid.

• Cutting board: Essential for chopping the onion, garlic, and cilantro.

• Chef's knife: Used for finely chopping the onion, mincing the garlic, and chopping the cilantro.

• Mixing bowl: Useful for holding the flaked fish after it has been removed from the pot.

• Measuring spoons: Necessary for measuring out the fish sauce, turmeric powder, and chili powder.

• Wooden spoon: Ideal for stirring the ingredients in the pot to ensure even cooking.

• Colander: Used to drain the cooked rice noodles.

• Serving bowls: For serving the final dish with rice noodles and fish soup.

• Ladle: Perfect for ladling the fish soup over the rice noodles in the serving bowls.

• Citrus juicer: Optional but useful for squeezing lime wedges over the finished dish.

Pre-cook the fish: Cook the fish fillets in advance and store them in the fridge. This way, you can skip the initial boiling step.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Chop onions in bulk: Chop a large batch of onions and store them in the freezer. Use as needed.

Instant rice noodles: Opt for instant rice noodles that cook faster than traditional ones.

Pre-made broth: Use pre-made fish broth to cut down on simmering time.