Moh hin gha

Method

1. Put the fish in a frying pan with just enough water to cover and simmer for 5 minutes. Drain and set aside, reserving the stock.
2. Put the onion, garlic, ginger, turmeric and chilli powder into a food processor and process to a purée.
3. Heat the sesame and peanut oils in a large saucepan and cook the onion mixture and chillies over low heat for 20 minutes, or until the oil returns and the mixture starts to stick to the pan. Add the fish stock, thin coconut milk and banana heart. Bring to the boil, then reduce the heat to low and simmer until the banana heart slices are tender. Dissolve the dried shrimp paste in the fish sauce and add to the pan. Mix the besan smoothly with a little cold water or some of the thick coconut milk and add to the pan, stirring constantly as it comes to the boil. Simmer for 5 minutes, add the fish, thick coconut milk and lemon juice, stirring until heated through. Season with salt, to taste.
4. Cook the noodles in a saucepan of boiling water until tender. Drain and serve in a large bowl alongside the soup. Have small bowls with the spring onion, fresh coriander leaves, white onion, ground chickpeas, crisp fried noodles, bawang goreng, garlic cloves, lemon wedges, fried red chillies and chilli powder ready on the table. Noodles are served first and soup ladled over the top. Moh hin gha must be served piping hot.