Mohinga (Burmese Fish Chowder)
- DezzerSF Aug 20, 2007 09:10 PM
A local yogurt place sells Burmese packaged goods such as tea leaf salad & ginger salad.
The other day I opted to try their mohinga "powder", which you're instructed to add to boiling water and "if you put onions and eggs, it will be delicious". I've attached pictures of the package below.
It wasn't exactly a powder, but thicker clumps of dried ground fish and spices. The aroma of lemongrass stood out to me but I couldn't identify the other spices. Following some recipes online, I sliced some onions, ginger, and garlic and lightly sauteed them with paprika until aromatic. I also prepped fresh Basa fish into bite sized pieces and rubbed them with turmeric.
I started with maybe 8 cups of water and brought to a boil. I then added the powder and sauteed ingredients, as well cooked rice to further thicken. I seasoned with black pepper and fish sauce. 10 minutes of simmering later and the chowder is close to done. You can add more water at this point to thin out to your preference. Lastly, I added the fish and cooked for 3-4 more minutes.
I served it with pho (rice stick) noodles and garnished with hardboiled eggs, crushed red pepper, and a squeeze of lime.
I've only had this dish once before and it was very close to what I remember. For $5 a packet, I think it's a great deal in terms of the time and effort you save. I hear these "instant" mohinga packets are gaining popularity. Has anyone else used and approve of these products?
Thanks for posting about your experience with this. You did add quite a bit, and just the raw ingredients that you supplied sound like they'd make a fine chowder without the packet. However, I imagine that cooking time would be more than 15 minutes starting from scratch. Also, I've been wondering if restaurants are using these seasoning packets, as the taste from the tea leaf salad mix I used was so similar. This is a way to achieve that at home with minimum effort.
re: Melanie Wong
Tasting the chowder, I found the flavor to be quite intense from so few minutes of simmering. It's hard to imagine how long it would take to boil fish to achieve that flavor.
After having the tea leaf and ginger salads, I'm wondering the same thing myself Melanie! I'll have to try mohinga at several restaurants to compare.