Name: Ginger & Lime Burmese Mohinga with Tamarind Glaze
Total time: 32 min
Yield: 4 servings
Cuisine: Burmese
Ingredients: 400g rice noodles; 500g catfish fillets; 2 tbsp tamarind paste; 1 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp palm sugar; 1 onion, sliced; 2 cloves garlic, minced; 1 tbsp vegetable oil; 1 cup chicken or fish stock; 1/4 cup chopped cilantro; 1 tsp grated ginger; 1 tbsp lime zest

Method

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