Brunch
Gochujang and Tamarind Mohinga Brunch Bowl
An Australian-Burmese-Korean brunch bowl, Myanmar's national fish noodle soup rebuilt as a composed brunch bowl with a gochujang and tamarind broth so the Burmese lemongrass and fish base and the Korean fermented chilli sweetness and the sweet-sour tamarind depth produce a morning bowl that is warming, complex, and completely original.
$8
20 minsPrep
30 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
580Calories
34gProtein
16gFat
74gCarbs
14gSugar
5gFiber
820mgSodium
95mgChol
0gSat Fat
Goes well with
Belgian Blonde Ale
local
Myanmar Sweet Tea (Shan Style)
international
High Protein
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Soak rice vermicelli in cold water 15 minutes. Finely slice 2 shallots and 1 lemongrass stalk (white part). Finely grate 2 garlic cloves, 0.5 thumb ginger. Whisk 1.5 tbsp chickpea flour with 3 tbsp cold water. Have 170g fish fillet, hard-boiled egg, crispy fried shallots, coriander, chilli, lime ready.
2
Saute
Heat 1 tbsp oil in a saucepan over medium heat. Add sliced shallots, cook 4 minutes until golden. Stir in garlic, lemongrass, ginger until fragrant, 1–2 minutes. Add turmeric, cumin, gochujang; stir 1 minute until combined.
3
Build
Add tamarind paste, fish sauce, palm sugar; stir to combine. Pour in 500ml stock and 100ml coconut milk. Bring to a gentle simmer over medium heat, 2–3 minutes.
4
Simmer
Add fish fillet whole to the broth. Poach 8–10 minutes over medium-low heat until the fish is opaque and flakes easily. Remove fish, flake into large pieces.
5
Reduce
Whisk chickpea flour slurry into the broth. Stir continuously over medium heat 3–4 minutes until the broth thickens to a silky, glossy consistency. While broth thickens, cook drained noodles in boiling water 2 minutes, drain.
6
Plate
Place noodles in a deep bowl. Ladle gochujang mohinga broth over noodles. Top with flaked fish and halved egg. Scatter crispy shallots, coriander, chilli over. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g white fish fillet
- 160g160g rice vermicelli noodles
- 2 tbsp2 tbsp neutral oil
- 44 shallots
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 11 thumb fresh ginger
- 1 tsp1 tsp ground turmeric
- 1 tsp1 tsp ground cumin
- 3 tbsp3 tbsp gochujang
- 2 tbsp2 tbsp tamarind paste
- 3 tbsp3 tbsp fish sauce
- 2 tsp2 tsp palm sugar
- 1000ml1000ml fish stock
- 200ml200ml coconut milk
- 3 tbsp3 tbsp chickpea flour
- 22 hard-boiled egg
- 4 tbsp4 tbsp crispy fried shallots
- 10g10g fresh coriander
- 11 small fresh red chilli
- 22 lime
