Burmese Fish broth with vermicelli noodles
This recipe is from our „instagram-buddy“ limeandcilantro. Was my first try at burmese cuisine but the result was really nice with really good flavors and textures! This is our version!! I am not very good at following instructions when it comes to cooking. I always tend to go my own way and make little changes! Have a look at the original on limeandcilantro.com!
1 medium-sized whole white fish scaled and gutted ( we used see bream )
3 medium sized finely chopped yellow onion
70g of toasted rice flour
5 stalks of lemon grass
50g sliced of ginger
4 chopped cloves of garlic
2 teaspoons of paprika
2 teaspoons of turmeric
1/4 teaspoon of cayenne pepper
1/2 cup of vegetable oil
fish sauce to taste
First place 70g rice on a tray in the oven at 200° to start toasting. It will take some time 10-15min. Once its golden brown Wazz it into a flour using a food processor or stick blender.
Place the whole fish, ginger slices and bashed up lemongrass in a fitted pot and cover with water. Cook for about 30min until the fish is nicely cooked through. Lift the fish out and pick off the meat.
In a fresh pot start frying of the onion, garlic and spices. It can get a little bit of color but shouldn’t burn! Add the fish to the mixture and leave this to fry and dry out for about another 5 min or so.
At this point ad the rice, the strained broth and fish sauce to taste. Let it simmer for at least another 40 min. Let the flavors settle! Its eaven better the day after!
Serve over vermicelli noodles with plenty of coriander, chili, limejuice, roasted shallots and a boiled egg. If you want to go fancy like we did, stick a grilled prawn on