60 minutes
A delightful blend of spicy, tangy, and savory flavors that will warm your soul.
Whole Fish, cleaned and scaled
0 lb
cups
Shrimp Paste (Ngapi)
teaspoons
Galangal, coarsely chopped
tablespoons
Garlic, coarsely chopped
tablespoons
Tamarind Pulp
tablespoons
Hot Water
cups
Dried Red Chiles
cups
Hot Water
cups
teaspoons
tablespoons
tablespoons
teaspoons
Banana Stem, peeled, sliced, soaked, and drained
0.25 inches
teaspoons
Fresh Rice Vermicelli
0 lb
Dried Rice Vermicelli
0 lb
Shallot Oil
to taste
to taste
to taste
to taste
Coriander, chopped
cups
to taste
Black Pepper, freshly ground
to taste
Green Chile Paste
to taste
1. Prepare the Fish Broth
Start by rinsing the fish thoroughly under cold running water. In a wide pot, combine 5 cups of water, ½ teaspoon of shrimp paste, 2 tablespoons of coarsely chopped galangal, and 2 tablespoons of coarsely chopped garlic. Bring the mixture to a boil, then carefully add the fish. Poach the fish for about 4 minutes on each side until the flesh turns opaque.
2. Cool and Debone the Fish
Once the fish is poached, remove it from the pot and let it cool slightly. While the fish is cooling, continue to simmer the broth with the bones for an additional 10 minutes to extract all the flavors. Strain the broth and set it aside.
3. Prepare Tamarind Liquid
Soak 1 heaping tablespoon of tamarind pulp in ½ cup of hot water. Mash to release the juices and strain to remove any solids.
4. Prepare Red Chile Paste
Soak a generous ¼ cup of dried red chiles in ¼ cup of hot water until softened. Blend the chiles with ⅛ teaspoon of salt until smooth. Heat 1 tablespoon of peanut oil in a pan and fry the chile paste until fragrant.
5. Flake and Fry the Fish
Debone the poached fish and flake the flesh into bite-sized pieces. In a clean pan, heat 2 tablespoons of peanut oil and add ¼ teaspoon of turmeric. Fry the flaked fish until it's golden and crispy.
6. Simmer the Broth
Reheat the strained broth, adding the optional sliced banana stem and 2 teaspoons of fish sauce. Keep it at a gentle simmer while you prepare the noodles.
7. Prepare the Noodles
Boil the fresh or dried rice vermicelli according to the package instructions. Once cooked, drain and divide the noodles among serving bowls. Drizzle each portion with a bit of shallot or garlic oil, and sprinkle with toasted chickpea flour if you like. Add a dash of fish sauce, the tamarind liquid, and a pinch of black pepper.
8. Serve the Dish
Top the noodles with the fried fish flakes and pour the hot broth into separate bowls. Serve the noodle bowls alongside the broth, allowing each person to combine them as they eat. Offer additional condiments such as more tamarind liquid, extra fish sauce, chopped coriander, and the prepared red chile paste for a personalized touch of heat and flavor.
Opt for fresh, firm-fleshed fish like catfish, tilapia, or snapper. Freshness is key, so if possible, purchase your fish from a reputable fishmonger the day you plan to cook.
Always taste your cooking at different stages. Adjust the seasoning with salt, fish sauce, or lime juice to suit your palate.
Simmer the broth with aromatics like lemongrass, galangal, and kaffir lime leaves for at least 30 minutes to infuse it with flavor. Strain the broth before adding other ingredients to achieve a clear and clean-tasting soup.
Rakhine Spicy Fish Noodle Soup should have a good balance of spicy, sour, and savory notes. Use tamarind paste for sourness and adjust the level of chilies for heat according to your preference. Don't forget to season with fish sauce for umami depth.
Add the fish towards the end of cooking to avoid overcooking, which can result in a dry and flaky texture. The fish is done when it becomes opaque and flakes easily with a fork.
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