Cumin & Lime Burmese Mohinga with Tamarind Glaze

Method

1. Mix lime zest into stock.
2. Cook rice noodles according to package instructions, drain, and set aside.
3. In a pan, heat oil, add onion and garlic, sauté until fragrant.
4. Add catfish fillets, cook until opaque, about 5 minutes.
5. Stir in tamarind paste, fish sauce, soy sauce, and palm sugar, mix well.
6. Pour in stock, bring to a simmer, and cook 10 minutes.
7. Add cooked noodles, stir to coat in the sauce, and heat through.
8. Garnish with cilantro before serving.