Burmese mohinga with cod and rice noodles

Ingredients

For 1 serving

• Rice noodles50 g
• Cod110 g
• Fish stock400 ml
• Lemongrass6 g
• Ginger5 g
• Onion40 g
• Turmeric1 pinch
• Chickpea flour8 g
• Peanut oil1 teaspoon
• Lime juiceto taste
• Cilantro3 g

Contains: nuts, fish, celery,

Method

1. Finely chop the onion, peel and chop the ginger; remove the outer leaves of the lemongrass and finely chop the tender part.
2. Heat the groundnut oil in a pan over medium heat and fry the onion, ginger and lemongrass with the turmeric for 4 minutes, until the onion is soft and fragrant.
3. Mix the chickpea flour with a splash of cold fish stock until smooth, then pour it into the pan with the rest of the stock; bring to the boil and cook over medium-low heat for 10 minutes, stirring now and then, until the broth thickens slightly.
4. Meanwhile put the rice noodles in a bowl, cover with boiling water and leave to soften for 5 minutes, until tender; drain. Remove any bones from the cod and cut it into pieces of about 3 cm.
5. Add the cod to the soup and cook over low heat for 5 minutes, until opaque; break some of it up with the spoon to give the broth body.
6. Put the noodles in a bowl, pour over the boiling soup and finish with lime juice and coriander.