One of my favorite dishes from home which I’ve adapted during my studies in Switzerland is Moti!

Recipe Details

Ingredients and Seasonings

• 2 filets of any white fish (Carp, Seabass, etc.)
• 3 cloves of garlic, finely diced
• 2 shallots, large diced
• 4 Thai chilies, sliced thinly
• 2 leeks
• 150g beansprouts
• 1 ½ tbsp neutral oil
• 1 ½ liters of water
• 2 tbsp fish sauce
• ½ tsp sugar
• 1 tsp coarse chili powder
• 1 tsp salt
• 1 tsp MSG/chicken powder
• 2 tsp white/black pepper

Cooking Steps

• Pat dry the filets of white fish and season on both sides with salt, pepper and coarse chili powder. Set aside and cut the leeks in medium sized chunks.
• Prep the garlic, shallots and Thai chilies as listed. Then set aside in different bowls.
• Start a medium saucepan on medium high heat and add the oil when the pan is hot. Add the filets of white fish and let cook for about 2 minutes, then flip. Cook for another 2 minutes.
• Take the half cooked fish out of the pan and set aside. In the same pan, add garlic and Thai chilies. Let the garlic cook only for about 10-15 seconds, then add the diced shallots. Cook for another 4-5 minutes and stir well.
• Add in all the seasonings. The fish sauce will deglaze the pan. Now, stir in the half cooked fish.
• Gently scramble the fish into smaller chunks and add 1 to 1½ liters of water. Let it come to a simmer then add in the leeks.
• Cook for another 3 minutes, then toss in the beansprouts. Wait for another 40-50 seconds to let it come to a boil then serve. The soup is perfect on its own but for a fuller dinner, it can be served over rice noodles.

Practical Tips

• Pick a boneless white fish in order to save time for prep. Frozen fish also works.
• There is a lot of pepper which goes into this soup but the traditional version uses more. However, you are free to adjust as you want since it can become quite spicy.
• Do not over scramble the fish since it will separate into smaller chunks when the water gets added.
• You can add whole chilies at the end if you can drink a spicier soup but it is not generally recommended.

Chelsea Aye

Burmese Fish Soup (Moti)

A peppery Asian-style white fish soup with leeks, beansprouts, and Thai chillies.

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Servings: 2 people

Ingredients Method Notes

Ingredients

  

• 2 Filets any white fish (Carp, Seabass, etc..) boneless preferred; frozen also works
• 3 cloves garlic finely diced
• 2 shallots large diced
• 4 Thai chillies sliced thinly
• 2 leeks cut in medium sized chunks
• 150 g beansprouts
• 1 ½ tbsp neutral oil
• 1 to 1 ½ litre water
• 2 tbsp fish sauce
• ½ tsp sugar
• 1 tsp coarse chilli powder divided
• 1 tsp salt divided
• 1 tsp Msg./chicken powder
• 2 tsp white/black pepper divided; adjust to taste

Method

 

1. Pat fish dry; season both sides with salt, pepper, and coarse chilli powder. Set aside; cut leeks into medium chunks.
2. Prep garlic, shallots, and Thai chillies as listed; set aside in separate bowls.
3. Heat a medium saucepan over medium-high heat; add oil when hot. Cook fish about 2 minutes, flip, and cook another 2 minutes.
4. Remove half-cooked fish; set aside. Cook garlic and chillies in same pan about 10-15 seconds, then add shallots. Cook another 4-5 minutes, stirring well.
5. Add all seasonings, using fish sauce to deglaze pan. Stir in half-cooked fish.
6. Gently break fish into smaller chunks. Add 1 to 1½ litres water; simmer, then add leeks.
7. Cook another 3 minutes. Add beansprouts; wait another 40-50 seconds for a boil, then serve alone or over rice noodles.

Notes

Practical Tips: Pick a boneless white fish in order to save time for prep. Frozen fish also works. There is a lot of pepper which goes into this soup but the traditional version uses more. However, you are free to adjust as you want since it can become quite spicy. Do not over scramble the fish since it will separate into smaller chunks when the water gets added. You can add whole chillies at the end if you can drink a spicier soup but it is not generally recommended.

Total time: about 40 mins.

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