Mohinga Fried Rice with Toasted Chickpea Crunch

Method

1. Cut the fish into 2 cm pieces and toss with half the turmeric and some of the fish sauce. Break up the cold rice with wet hands. Finely chop the tender part of the lemongrass, the garlic, ginger and shallots, and cut the green beans into 1 cm lengths.

   Add in this stepWhite fish fillet 160 gGround turmeric 0.4 tspFish sauce 0.9 tsp

2. Toast the chickpea flour in a dry pan on medium-low heat, stirring constantly, for 4 min until deep golden and nutty, then tip it onto a plate. Like the toasted rice powder in mohinga, it goes on at the end for a nutty crunch.

   Add in this stepChickpea flour (gram flour) 2 tbsp

   medium-low heat

3. Heat some of the oil in a 26 cm pan or wok on medium-high heat, spread out the fish and sear for 3 min. Leave it alone for the first minute so it doesn't break. When golden outside and opaque all the way through, lift it onto a plate.

   Add in this stepNeutral oil ¾ tbsp

   medium-high heat

4. Add more oil to the same pan and fry the lemongrass, garlic, ginger and shallots on medium heat for 2 min until fragrant. Add the rest of the turmeric and the paprika for 10 seconds, then the green beans for 1 minute.

   Add in this stepNeutral oil 1¼ tbspLemongrass stalks 1Garlic cloves 3Fresh ginger 10 gShallots 2Paprika ½ tspGround turmeric 0.4 tspGreen beans 80 g

   medium heat

5. Turn the heat up to high heat, add the rice and spread it across the pan; let it sit for 20 seconds at a time between tosses, for 4 min. Use a 26 cm pan; “×2” means fry it in two batches so the rice doesn't steam and turn soggy. Pour the remaining fish sauce around the edge of the pan, toss, then return the fish and fold it in gently so it stays in pieces.

   Add in this stepCold cooked jasmine rice (refrigerated) 360 gFish sauce 2⅛ tsp

   high heat

6. Heat the remaining oil in a small 20 cm pan on medium-high heat, crack in the eggs and fry for 2 min 30 sec, spooning the hot oil over the whites so the edges crisp and the whites set evenly.

   Add in this stepEggs 2Neutral oil ½ tbsp

   medium-high heat

7. Spoon the fried rice into bowls and top with the fried eggs. Sprinkle generously with the toasted chickpea flour and serve with coriander, lime wedges and chilli flakes. Break the yolk and mix it through.

   Add in this stepCoriander (cilantro) 6 gLime ½Dried chilli flakes (to taste) to taste