The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Burmese-style fish curry with noodles, mustard greens and duck eggs

The national dish of Burma, called mohingha, is a curried fish soup with rice vermicelli and lots of adorning condiments. The flavours of this recipe are similar, but we've used fresh rice noodles and a thicker curry sauce. Feel free to use as many or as few of the condiments as you like.

You'll need

2 duck eggs, at room temperature (see note) 80 ml (1/3 cup) peanut oil 4 red shallots, thinly sliced 4 garlic cloves, thinly sliced 800 gm thin fresh rice noodles To serve: coriander sprigs, small green birdseye chillies, pickled mustard greens (see note), lime wedges, and chilli powder   Fish curry 1 tsp shrimp paste (see note) 3 vine-ripened tomatoes, scored 60 ml (¼ cup) sesame oil onions, finely chopped 6 garlic cloves, crushed 20 gm (4cm piece) ginger, cut into julienne 1 lemongrass stalk, white part only, finely chopped ¼ tsp fenugreek seeds 3 tsp finely chopped fresh turmeric 1 tsp each sweet paprika and ground chilli 500 ml (2 cups) coconut milk 2 fresh curry leaf sprigs 2 tbsp tamarind purée (see note), or to taste 2 tbsp fish sauce, or to taste 1½ tbsp caster sugar, or to taste 2 firm white fish fillets, such as coral trout or barramundi (about 225gm each), skin on Juice of 1 lime, or to taste


  • 01
  • For fish curry, preheat oven to 180C. Wrap shrimp paste in foil and roast until fragrant (5-10 minutes), then set aside. Meanwhile, blanch tomatoes until skins split, then refresh, drain, peel, finely chop and set aside. Heat sesame oil in a wok or large saucepan over medium-high heat. Add onion, garlic, ginger and lemongrass and sauté until softened (10 minutes), add fenugreek, turmeric, spices, shrimp paste and sauté until fragrant (1-2 minutes), then add coconut milk, curry leaves, tamarind, fish sauce, sugar and tomato and stir occasionally until flavours meld (10-20 minutes). Add fish and cook over low heat, breaking up slightly with a wooden spoon, until cooked through (4-6 minutes). Add lime juice, adjusting seasoning to suit your taste, keep warm.
  • 02
  • Meanwhile, bring a saucepan of water to the boil over medium-high heat, add duck eggs and cook until medium-boiled (10-12 minutes). Cool under running water, peel and halve.
  • 03
  • Meanwhile, heat peanut oil in a saucepan over medium heat, fry shallot and garlic separately until golden (3-5 minutes). Remove with a slotted spoon and set aside to drain on absorbent paper.
  • 04
  • Place noodles in a heatproof bowl, cover completely with boiling water and stand until heated through (1-2 minutes), then drain and serve with fish curry, fried garlic and shallot, duck eggs, coriander, chillies, mustard greens, lime wedges and chilli powder to the side.

Note Duck eggs are available from Chinese butchers. Pickled mustard greens, shrimp paste and tamarind purée are available from Asian grocers.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Apr 2010

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.