Fusion Kitchen · Brunch
Spicy Fish Noodle Brunch Bowl
Gochujang and Tamarind Mohinga Brunch Bowl
An Australian-Burmese-Korean brunch bowl, Myanmar's national fish noodle soup rebuilt as a composed brunch bowl with a gochujang and tamarind broth so the Burmese lemongrass and fish base and the Korean fermented chilli sweetness and the sweet-sour tamarind depth produce a morning bowl that is warming, complex, and completely original.
$$
20 minsPrep
30 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
580Calories
34gProtein
16gFat
74gCarbs
14gSugar
5gFiber
820mgSodium
95mgChol
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Instructions
1
Prep
Soak rice vermicelli in cold water 15 minutes. Finely slice 4 shallots and 2 lemongrass stalks (white parts). Finely grate 4 garlic cloves and 1 thumb ginger. Whisk 3 tbsp chickpea flour with 1/4 cup + 2 tbsp cold water. Have 340g fish fillets, hard-boiled eggs, crispy fried shallots, coriander, chilli, lime ready.
2
Saute
Heat 2 tbsp oil in a large saucepan over medium heat. Add sliced shallots, cook 5 minutes until golden. Stir in garlic, lemongrass, ginger until fragrant, 1–2 minutes. Add turmeric, cumin, gochujang; stir 1 minute until combined.
3
Build
Add tamarind paste, fish sauce, palm sugar; stir to combine. Pour in 1000ml stock and 200ml coconut milk. Bring to a gentle simmer over medium heat, 2–3 minutes.
4
Simmer
Add fish fillets whole to the broth. Poach 10–12 minutes over medium-low heat until the fish is opaque and flakes easily. Remove fish, flake into large pieces.
5
Reduce
Whisk chickpea flour slurry into the broth. Stir continuously over medium heat 4–5 minutes until the broth thickens to a silky, glossy consistency. While broth thickens, cook drained noodles in boiling water 2–3 minutes, drain.
6
Plate
Divide noodles between 2 deep bowls. Ladle gochujang mohinga broth over noodles. Top with flaked fish and halved egg. Scatter crispy shallots, coriander, chilli over. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g (12 oz) white fish fillet
- 160g (5.6 oz) rice vermicelli noodles
- 2 tbsp neutral oil
- 4 shallots
- 4 garlic cloves
- 2 stalks lemongrass
- 1 thumb fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 3 tbsp gochujang
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 tsp palm sugar
- 1000ml (1 quart) fish stock
- 200ml (scant 1 cup) coconut milk
- 3 tbsp chickpea flour
- 2 hard-boiled eggs
- 4 tbsp crispy fried shallots
- 10g (small handful) fresh coriander
- 1 small fresh red chilli
- 1 lime