Radish and Fish Soup Recipe
(Mon-la-u Hin-gyo)
Burmese Recipes

This is a fairly rich soup, with a distinctive flavor which is imparted by the tamarind. It is usually made with long white radishes, but it can alternatively be made with spinach or sorrel leaves, or with sliced aubergine
(eggplant) or okra.

Ingredients

225 g/8 oz
1 tsp
1/2 tsp
2 tsp
1
3
1 cm/1/2 inch oz
1/2 tsp
4
1/2 tsp
1 tbsp
5
3 tbsp
350 g/12 oz

filleted white fish (cod, haddock, etc.), cut into chunks
salt
turmeric powder
vegetable oil
medium onion, peeled and pounded
garlic cloves, peeled and crushed
piece of fresh root ginger, peeled and pounded
chilli powder
tomatoes, chopped
shrimp paste (optional)
shrimp-flavored soy sauce
springs coriander leaves
dried tamarind pulp
long white radish, including green tops, peeled and thinly sliced.

Method:

1. Put the fish in a bowl and rub with the salt and turmeric. Set aside.

2. Heat the oil in large pan. Mix together the onion, garlic, ginger and chili powder. Add to the pan and fry gently until lightly colored, then add the fish. Stir-fry for a few minutes, then add the tomatoes, shrimp paste, if using, soy sauce, 1.2litres /2 pints / 5 cups cold water and the coriander. Bring to the boil, them lower the heat and simmer for 15 minutes.

3. Meanwhile, put the tamarind in a bowl, pour over 6 tbsp hot water, then knead to extract the flavor. Strain the liquid, discarding the tamarind pulp.

4. Add the tamarind liquid and radish to the pan and simmer for 15 minutes or until the radish is clear and tender. Taste and adjust the seasoning, then leave to stand for about 30 minutes to allow the full flavor to develop.

5. Reheat, then pour into a warmed soup tureen. Serve hot.